- 2 tablespoons unsalted butter
- 6 ounces sliced Portobello mushrooms
- 4 teaspoons Italian salad dressing (more or less as needed)
- 2 slices Swiss cheese
- 1/2 cup roasted red peppers
- 1 handful of Olivia's Organics Baby Spinach
- 2 crusty sandwich banquettes
- Melt butter in a sauté pan and cook mushrooms until lightly browned.
- Slice the banquettes and add salad dressing to both sides of the bread.
- Layer on the mushrooms, Swiss cheese, roasted peppers and baby spinach.