Mary Jo and I are always kind of stumped as to what to prepare for supper. We usually go back and forth with, “What do you want to eat”? We live right next to a grocery store, so it’s no problem to grab something quickly. I must say though that Mary Jo is the one to always suggest that we take a look at what we have in the refrigerator and prepare something with what we have. A perfect example of this was last night when we had a bunch of portobella mushrooms that needed to be used. We also had a lot of sweet peppers and onions. Bingo! She remembered a wonderful Veggie sandwich that we used to get at W. A. Frost Co. restaurant in St. Paul. This was years ago when the restaurant first opened in the 70’s. Their open faced vegetable sandwich was always fresh and very tasty with gooey melted cheese on a pile of perfectly done vegetables. With this as an inspiration, I started chopping the veggies, while Mary Jo went to the store to get the bread and cheese we needed.
The ingredients we used and the amounts reflect what we had on hand. If you make veggie sandwiches like this, you may use other fresh vegetables you have on hand. Whatever you use, I’m sure you would agree that this is very tasty and truly, a Thirty Minute Meal.
Pre-heat oven to 375 degrees
2 cups sliced portobella mushrooms
1 1/2 cups sliced sweet peppers, (I used red and yellow)
1 medium yellow onion, sliced and coarse chopped
2 tbsp canola oil
2 tbsp butter
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
black olives, halved
2 small tomatoes, sliced
8 oz. sliced Muenster cheese, (or other cheese that melts readily)
6 slices pumpernickle bread, lightly toasted
butter for one side of toasted bread
In a large skillet, heat canola oil and butter on medium high heat to about 350 degrees, (I use my infrared thermometer for this). Add mushrooms, peppers, onion and salt and pepper. Saute for 4 to 6 minutes until vegetables soften and any moisture from the mushrooms evaporates. Take off heat. Place toasted bread on a sheet pan, buttered side up. Top each slice with a good portion of the vegetables, then add sliced olives and tomatoes, then finally the sliced cheese. Place in oven for 10 minutes or until cheese melts. Serve immediately.