Portuguese Soleo Sandwiches
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Michele Weaver
| 4 slices | Soleo Bread |
| 1 Tbsp | Pesto |
| 4 oz | gorgonzola cheese |
| 2 Tbsp | butter |
| 1/4 Cup | Portabella mushrooms, precooked in balsamic vinaigrette olive oil mixture |
| 1/4 Cup | Roasted red peppers |
Directions:
Mix gorgonzola and butter together.
Spread on bread.
Layer with Pesto, mushrooms and red peppers.
Broil until done.
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