Portabella and goat cheese sandwich with roasted veggies and avocados

Whenever Richard is home, he makes the most delicious sandwiches with me! We love to stop at Central Market and pick up some of their fresh baked bread.

  • Sourdough bread
  • 2 tablespoons olive oil
  • 1 Portabella mushroom, sliced
  • 1 red bell peppers, chopped into strips
  • 1 zucchini, sliced lengthwise
  • 1/2 avocado, sliced
  • 1/4 cup Parmesan, grated
  • 1/4 cup Ricotta cheese
  • 1/4 cup of marinara sauce (had some of Richard’s home made marinara sauce leftover)
  • Chipotle sauce (we used Richard’s home made Chiptole sauce)

Preheat oven to broil.

In a pan over medium heat, add 1 tablespoon olive oil. Cook the zucchini in batches by flipping. Cook each side for about 4-5 minutes. Set aside on a plate.

Add the other tablespoon olive oil and cook the bell peppers for about 6 minutes. Add the Portabella mushrooms and cook an additional 5 minutes. Add the marinara sauce to the pan and turn the heat to low.

Place the bread on a cooking sheet and put it in the oven. When you toast the bread by broiling, you usually do 1-2 minutes per side, but watch very carefully so it doesn’t burn.

Take the bread out of the oven and add the Chipotle sauce. Layer the zucchini, portabella and bell peppers. Add the avocado and top with Parmesan and Ricotta cheese.


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