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1
Cut the bell peppers in half and remove and discard the seeds.
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2
Slice into strips (the size of a french fry).
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3
Slice Portabello mushrooms into strips (the size of a french fry).
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4
Slice the onion into strips (the size of a french fry).
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5
1.
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6
Heat a skillet with olive oil and caramelize the onions, sprinkling seasoned salt generously.
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Remove from skillet and transfer onto a separate dish.
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8
2.
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To the hot skillet, add the bell pepper strips, sprinkle generously seasoned salt and saute til soft.
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10
3.
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When the bell peppers are soft, remove and transfer to a separate dish.
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12
Add a little olive oil to the hot skillet if necessary.
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13
4.
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Now, saute the mushrooms with a generous sprinkle of seasoned salt.
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15
Cook until soft and caramelized.
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Remove to a separate dish.
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5.
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Toast (optional) the bread slices.
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19
6.
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Add two tomatoes, two leaves of lettuce, one tablespoon of mayo on each sandwich and add whatever sauteed veggies you want!!
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21
I use all three!
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22
!
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ENJOY!!
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NOTES
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25
*Note that these veggies are sauteed, NOT fried.
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26
*The reason that I cook the veggies separately, is so that I can store them and serve them separately...
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27
If someone wants only portabello or only bell peppers or no onions, they can!
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!
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*I love adding some garlic to the onions...
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Try it!
