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1
You want a nice dark vegetable stock.
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2
Slice the bell pepper into 8 rings.
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3
Slice the onion thickly and separate into half rings.
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4
The baquette should be 24 inches long, half it lenghtwise and cut into 4 buns.
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5
Combine stock, Braggs, and shiitake in pan.
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6
Trim the portobello stems ends and then remove stems, rinse, and chop coarsely.
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7
Add to Braggs mix.
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8
Bring to a boil then simmer for 15 to 20 minutes after you reduce the heat.
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9
Brush any dirt from portobello caps then slice each cap in half (as you would split a layer cake), forming 8 mushroom cutlets.
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10
Note this is not going to be easy so be careful.
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11
In a large heavy non stick sillet, saute mushroom cutlets in oil over medium heat until slightly softened, about 2 minutes per side.
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12
So 2 at a time so you don't crowd them.
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13
Then set aside.
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14
After you are done keep the heat on and add pepper and onion slices to skillet.
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15
Saute until slightly softened, stirring constantly, for about 3 minutes.
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16
Strain hot stock using a fine mesh into skillet.
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17
Toss what remains in strainer and add mushrooms cutlets to skillet, cover, and reduce heat to low.
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18
Simmer for about 5 minutes, until vegetables are tender and broth is rich and dark.
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19
You want 1 1/2 cups broth.
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20
Add water if needed.
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21
I add a bit of stock to that water but your choice.
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22
Spread rolls with butter if using and toast them lightly under broiler.
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23
I also simply grill the sandwich side like the do in restaurants.
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24
To do that simply heat a cast iron skillet or grill and place the rolls face down on it.
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25
Check.
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26
When it toasts remove.
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27
Using a slotted spoon, remove vegetables from broth and arrange on bottom halves of rolls.
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28
Replace tops and cut sandwiches in half.
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29
Serve each sandwich with a small bowl of the broth for dipping.
