We go through phases where we'll have this once a week. It's definitely something that is easy to have everything you need on hand. If you don't want to use fresh mozzarella, you can certainly substitute the shredded bag of mozz from the store. I would just pop the whole sandwich on the grill to melt the cheese a little. I've done this with sliced baby bella mushrooms piled onto the sandwich. A lot of times, I forget the red pepper. Instead of a bulky roll, throw it all in a wrap. I guess what I am saying is, make it your own.
Grilled Portabella Mushroom Sandwich
1 red bell pepper
1 large red onion, sliced into rounds
4 portabella mushrooms
1 large beefsteak tomato
1 ball fresh mozzarella
4 leaves fresh basil
4 burger sized rolls
lots of salt, pepper and olive oil
Heat a grill to high. Place the red pepper directly on the grill grate. Grill until charred, turning onto each side, about 10 minutes per side. Remove from the grill and place in a sealed ziplock bag and set aside while it cools. When the pepper is cool enough to handle, peel the skin off, cut the top off and remove the seeds and any liquid that has collected inside. Cut the pepper into quarters and set aside.
Lower the grill heat to medium-high. Place the onion slices onto a sheet of tin foil sprayed with cooking spray. Brush the slices with olive oil and sprinkle with salt and pepper.
Meanwhile, brush the mushrooms with copious amounts of olive oil, sprinkle with salt and pepper and add them to the grill, gill side down. Cook for about 4-5 minutes on each side. Gently turn the onions when they begin to look soft and get browned around the edges. Try to keep them in their shape.
While the mushrooms and onions grill, slice the tomato and sprinkle lightly with salt. Tear the basil leaves, and slice the mozzarella.
When the vegetables are ready to come off the grill, stack up your sandwiches and eat!
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