Whole Wheat Sandwich with Roasted Red Peppers, Mushrooms, and Brie
An epic whole wheat veggie sandwich with roasted red peppers, mushrooms, and brie
Ingredients
- 4 slices whole wheat bread for best results use a sturdy bread
- 1 garlic clove minced
- 8 ounces mushrooms sliced
- 1 red pepper cored and seeded
- 2-3 ounces brie cheese rind trimmed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons basil pesto
- handful of spinach
Instructions
- Preheat broiler (high). Core and seed red pepper and cut in half. Place halves skin side up on baking sheet. Broil for 10 minutes or until outside is charred. Keep a close eye on pepper so that is does not get too burnt. Allow to cool and then peel off skin. Slice roasted pepper into thin strips and set aside.
- While red pepper is in the oven, wash and slice up mushrooms. In a large skillet, melt butter and olive oil. Add minced garlic and sliced mushrooms and cook on medium heat for about 8 minutes, stirring frequently. Turn heat up just a tad for another 2 minutes to rid mushrooms of excess liquid. Remove from heat.
- Preheat oven to 400℉. Arrange 4 slices of bread on baking sheet. Spread pesto on all four slices of bread. Trim the rind off brie cheese (potato peeler works good for this). Layer up the roasted red pepper, sliced brie, and mushrooms. Arrange other bread slice on top and wrap sandwiches in foil.
- Bake for 20 minutes. Unwrap and add spinach to both sandwiches. Serve.
Notes
In relation to nutrition facts label, this recipe can serve 2-4 people based on size of meal preferred. Fat content is on the higher side. The pesto is the highest source of fat in this meal, but most of that fat content is monounsaturated fat which is a healthy fat source. The brie cheese is the other significant source of fat in this recipe so just be mindful of that when adding brie to sandwiches.