Portabella on ciabatta with roasted red peppers

By Amber Faigin
Staff Writer


For this you will need:

1 loaf ciabatta bread. I like to use mini-loaves for this, but sliced works too.
1 portabella mushroom cap
½ cup baby arugula
1 red pepper
1 teaspoon balsamic vinegar
1 ½ tablespoons olive oil
1 medium frying pan with lid
1 cooking sheet
1 paper bag
For non-vegans, buffalo mozzarella is an excellent addition to this sandwich.

Set your oven to broil on high. Once it is good and hot, place your red pepper on a cooking sheet and put it in the oven. Leave the oven door cracked open (You can do this with a wooden spoon) and keep a close eye on it. The pepper will blister, then turn black on top. Turn it evey few minutes until it is mostly black all the way around — trustme on this! Take your pepper out and wrap it in a paper bag to steam and cool. When the pepper is cool to the touch, take it out of the paper bag. The skin should peel off easily if you run it gently. Make sure to remove all the skin and then pull the pepper into strips about half an inch wide.
Bring about a half cup of water to  gentle boil. Place the portabella caps in the water and cover for ten mintues, letting them steam. Turns them ove halfway through. They will turna darker shade of brown and shrink. Dreain excess water. Add a tablespoon of oil to the pan and saute the caps.

Assemble the mushrooms, arugula, red pepper, vinegar and olive oil. Enjoy!
This article appeared in the April 2011 print edition of The Raven Review.
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