The Sweet Onion Source
Sweet Onion, Portobello, and Fontina Sandwich

This delicious burger-like vegetarian sandwich tastes as good as it looks. Arugula adds a nutty, peppery note.

bullet041 large sweet onion, sliced about 1/4-inch thick
bullet04Olive oil as needed
bullet04Salt
bullet04Freshly ground black pepper
bullet044 portobello mushrooms, about 4-1/4 to 5 inches in diameter, stems removed
bullet041/4 cup mayonnaise
bullet044 round sandwich rolls, split
bullet041 cup diced, roasted red bell peppers
bullet044 ounces Fontina cheese, sliced
bullet04Arugula (optional) or other leafy green

Separate onion slices into rings; toss with 1 tablespoon olive oil. Season well with salt and pepper; spread out on a baking sheet. Brush mushrooms on both sides with olive oil; season well with salt and pepper. Put on a baking sheet. Bake vegetables at 500 degrees F until onions just begin to brown and mushrooms are tender and lightly browned, about 10 minutes. Meanwhile, spread 1/2 tablespoon mayonnaise on cut sides of each roll. When vegetables are done, layer 1/4 cup roasted peppers, 1 mushroom, one fourth of the onion slices, and one fourth of the cheese slices on the bottom of each bun. Top with several leaves of arugula (optional) or other leafy green; cover with top of bun. Return to hot oven; bake until cheese melts, about 3 minutes.

Yield: 4 servings

©Oso Sweet Onions