Snapguide
STEPS
INGREDIENTS
Cut Portobello into 1/3, we'll be using only 1/3 per order.

Cut Portobello into 1/3, we'll be using only 1/3 per order.

Slice into 1/4" thick strips.

Slice into 1/4" thick strips.

Add Vegetable Oil drizzle to small pan and heat on Medium. Lay portobello strips out in flat even layer.

Add Vegetable Oil drizzle to small pan and heat on Medium. Lay portobello strips out in flat even layer.

Flip and cook till soft and translucent.

Flip and cook till soft and translucent.

Add Roasted Bell Peppers as pictured.

Add Roasted Bell Peppers as pictured.

Slice Focaccia and spread Pesto Aioli in even layer, cover completely as pictured. Toast in broiler.

Slice Focaccia and spread Pesto Aioli in even layer, cover completely as pictured. Toast in broiler.

On one side, add mixture and sprinkle with Parmesan.

On one side, add mixture and sprinkle with Parmesan.

Prep Large plate with handful of Spring Mix Greens. Drizzle with Balsamic-Soy dressing.

Prep Large plate with handful of Spring Mix Greens. Drizzle with Balsamic-Soy dressing.

Place sandwich in Panini Grill and press.

Place sandwich in Panini Grill and press.

Slice Diagonally and plate as pictured.

  • 0.0 Portobello Mushroom
  • 1.0 Focaccia Square
  • 1.0 Roasted Yellow Bell Peppers
  • 1.0 Roasted Yellow Bell Peppers
  • 1.0 Parmesan cheese
  • 1.0 Pesto Aioli
  • 1.0bnch Spring Mix Greens
  • 1.0 Balsamic-Soy dressing