1 loaf herb slab (Acme bread co.), ciabatta, or rustic bread
Basil pesto
2 Portobellos
1 yam or sweet potato
6 slices thinly sliced prosciutto
2 zucchini
2 red bell peppers
1 sweet onion, such as vidalia or walla walla
Asiago cheese, sliced thin
olive oil cooking spray
olive oil
salt and pepper
Heat grill. Heat oven to to 425. Slice veggies into 1/8" thicknesses, peppers 2 inch strips. Drizzle peppers and whole portobellos with olive oil and salt. Roast in oven for about 20 minutes or until tender and skin turns deep brown. Spray top side of veggies, salt and throw on GF grill. Grill in batches until tender with nice dark grill marks appear.
Assemble sandwiches...
Slice bread in half. Cover one side with pesto. Continue layering portobellos, red pepper, zucchini, sweet potato, onions, prosciutto and cheese. Add top and grill until bread is crisp and cheese is melted.
