What happens in my kitchen with leftover rolls...
Shopping in the grocery
store for one (sometimes two) I have no choice but to buy more than what I need of many things. One of them is
hamburger rolls. Who needs 8 rolls when you are making dinner for two? A week ago I made a special BBQ pulled chicken dinner and of course there were leftover rolls. So I was determined to do
something meatless and healthy with them the next day. Looking around my fridge I found some fresh mushrooms, spinach, roasted
red peppers, pesto, and viola... I had one of my new favorite recipes! In this case grilled really means pan because I don't have a grill.
Balsamic Grilled Veggie Sandwich Recipe
Ingredients
Ingredients
Makes 1 sandwich – easily multiplied
- About 8-10 large slices of bella mushrooms (or any large mushrooms of your choice the bigger the mushroom the less you need)
- ¼ cup Roasted red peppers (from a jar is fine)
- 1 teaspoons pesto
- 2 Tomato slices
- 1 small handful of Spinach
- 1/2 cup of water
- 1 tablespoon balsamic vinegar
- 1 Roll
Directions
Sautee mushrooms in
water and balsamic for about 15 minutes or until tender. Add roasted red
peppers to the pan for 5 additional minutes. In the meantime toast the rolls if
you like. Spread 1 teaspoon of pesto over one half of the roll. Top with mushrooms and
red peppers. Add tomatoes and spinach to
taste on top of mushrooms and then top with other half of roll.
Enjoy and let me know how you like it below!
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