Summer Veggie Stack Sandwich

featuring our Perfectly Crafted Brioche Style Hamburger Buns

Servings: 4

Ingredients

• 4 Perfectly Crafted Brioche Hamburger Buns

• 4 Portobello mushrooms

• 1 jar of roasted red peppers

• 1 cup olive oil plus extra for brushing the peppers

• 1/4 cup balsamic vinegar

• 1 garlic clove, bruised

• 1/2 teaspoon dried oregano

• 4 Tbsp basil pesto

• 5 ounces fresh mozzarella

• About 1 cup arugula leaves

• a pinch of chili flakes

• salt and freshly ground black pepper

Directions

• Clean mushrooms by using a teaspoon to scrub away their gills. In a shallow glass, dish add 1 cup olive oil, 4 Tbs balsamic vinegar, dried oregano, and the garlic clove. Add mushrooms, gill side down and roasted red peppers. Let the vegetables marinate for 10-15 minutes.

• Heat skillet to medium and saute portobello until brown, about 3 or 4 minutes on each side.

• Assemble the sandwich. Spread both cut sides of the bread with 3 tablespoons of the basil pesto. Lay the arugula leaves on the bottom bun and top with the mushrooms. Season with salt and pepper and sprinkle the chili flakes. Top with the roasted peppers and fresh mozzarella slices. Using a small spoon spread the remaining pesto over the mozzarella.