Grilled Portobello with Mediterranean Salad Sandwiches

Directions

Preheat grill to medium-high.

Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste.

Combine the paste with 1 tablespoon oil in a small dish.

Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

Add red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl, stir until well mixed.

Grill the mushroom caps until tender, 3 to 5 minutes per side; grill the bread until crisp, about 1 minute per side.

Toss salad greens with the red pepper mixture.

Place the grilled mushroom caps top-side down on 4 half-slices of the bread.

Top with the salad mixture and the remaining bread.

Serve and enjoy!