This colorful open-faced sandwich pairs mushrooms, peppers, onion and a duo of melted cheeses.
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6 tablespoons Land O Lakes® Butter softened
1 1/2 teaspoons garlic salt
1 (1-pound) loaf French bread
6 large (6 cups) green, red, yellow and/or orange bell peppers, thinly sliced
2 large (2 cups) onions, sliced
1 (8-ounce) package sliced fresh mushrooms
6 (3/4-ounce) slices Land O Lakes® Deli American cut in half diagonally
6 (3/4-ounce) slices Land O Lakes® Hot Pepper Monterey Jack Cheese cut in half diagonally
Combine 4 tablespoons butter and 1/2 teaspoon garlic salt in bowl; set aside.
Cut bread in half; cut bread halves horizontally. Spread cut-sides of bread pieces with butter mixture. Place onto ungreased baking sheet. Broil 4 to 6 inches from heat 1-2 minutes or until toasted.
Melt remaining 2 tablespoons butter in 12-inch skillet until sizzling; add peppers, onions and remaining 1 teaspoon garlic salt. Cook over medium heat, stirring occasionally, 5-7 minutes or until peppers and onions begin to soften. Add mushrooms. Continue cooking, stirring occasionally, 3-5 minutes or until mushrooms are softened. Drain vegetables.
Top each toasted bread piece with 1/4 pepper mixture and 1/4 cheese. Broil 4 to 6 inches from heat 1-2 minutes or until cheese begins to melt.
Cut each bread piece into 2 sandwiches.
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