(goat cheese) 2 Tablespoons roasted garlic mayo fresh arugula leaves or lettuce salt & freshly ground pepper Mix olive oil with crushed garlic until smooth. Brush mushrooms and red onion w ith olive oil mix. Grill on both sides until done - about 5 minutes per side. S alt & pepper to taste. Grill bread on both sides. Spread one piece with mayo an d the other with chevre. Fill with mushroom, onion slices and arugula. Serves 2. Adapted from Napa Valley Kitchens recipe booklet. busted by Judy R.
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This Roasted portobello, veggie sandwich is delicious! I love the tangy goat cheese with the fresh pesto sandwich spread. 
My Inspiration for the sandwich is from the restaurant urban plates.
I drizzled Wishbone Italian dressing On the veggies and roasted them at 375° for about 15 to 20 minutes. You can use olive oil instead or any oil of choice. Roast them to your desired tenderness. If you have a grill available this is another option.
If you use olive oil, sprinkle with salt and pepper and seasoning of choice such as Italian seasoning. The Italian dressing had all the seasoning it needed and no additional Seasoning was required.
I bought Panera bread ciabatta rolls from Kroger. They sell them in the deli for $3.99 for four of them. I Cut the ciabatta rolls in half and toasted them in the oven at 400° for about seven minutes. You could toasty rolls in the toaster oven.
Simply assemble the sandwich. Add your goat cheese pesto spread on each side of the bun. Add your vegetables. Top with arugula, and drizzled with balsamic glaze if desired.
Recipe
Large portobello mushrooms Red bell pepper. You could use the roasted bell peppers in a jar if you choose. Red onion Zucchini Plain goat cheese Jar of pesto I used simple truth Olive oil for sandwich spread Wishbone Italian dressing Balsamic glaze optional Arugula