Portobello Burger with Provolone, Pesto and Roasted Red Peppers
Looking back on my previous posts I cannot believe I have not shared this recipe with you.
This is our all-time favorite dinner during the summer months which we make often; we even make this in the cooler seasons it is so good. It is put together in a flash and is elegant enough to serve to the best of company. We are thinking of serving this at our daughter's college graduation celebration should she approve; which I'm sure she will being she is a vegetarian.
As we are enjoying the warm weather sitting here on the back patio, Andy biting into his "burger" he says, "We need to share this recipe with Kevin, this is a Napa delight. I am envisioning sitting out on the roadside enjoying this sandwich with a nice Napa Valley wine." Kevin and his brother Colin are friends of the family and have two food trucks. One is Crossroad Chicken stationed in Napa, and the other is Crossroad Burger in Fairfield, both in California. Should you live in the area I
Success meter (1-3): 3+++
Drizzled with olive oil and sprinkled with salt
and pepper. Ready for the grill.
Fixin's for the "burger"
Perfectly grilled ciabatta. Andy is the grill master!
After placing the Provolone on the mushrooms, Andy threw
it back on the grill just long enough to melt the cheese.
Ciabatta slathered with pesto mayo. Yum!