Grilled Portabella and Bell Pepper Sandwiches

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Grilled Portabella and Bell Pepper Sandwiches
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Grilled vegetables boost the flavor of these irresistible Italian sandwiches. In just 30 minutes, you'll be taking a big bite!
Sep 8, 2011


  • 6 medium portabella mushroom caps
  • 1 large bell pepper (any color), cut into 1/4-inch slices
  • 1 large red onion, sliced
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon seasoned salt
  • 1 round focaccia bread (8 or 9 inch)
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup basil pesto
  • 4 leaves leaf lettuce


  • 1
    Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil. Sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
  • 2
    Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking grill basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
  • 3
    Cut bread horizontally in half. In small bowl, mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bread bottom. Cover with bread top top. Cut into 6 wedges.

Nutrition Information

No nutrition information available for this recipe
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