Portabella and Provolone Sandwich - French rolls

Method

• First, wash the shroom caps, de-stem them, and set aside.
• Now, in a shallow dish, combine balsamic vinegar, oregano, basil, and garlic powder( 1/3 inches in dish and a generous sprinkling of the herbs, should do ya.)
• Place shroom caps ( gills down) in the dish and swirl the mixture around making sure to get the tops of the caps as well.
• Now place in the fridge for 30min- 1 hour.
• Preheat broiler to about 450F.
• While shrooms suck up their flavor, Slice green peppers and onion (fajita style).
• Saute them for a few minutes until they start turning soft, set aside.
• Now, combine mayo, garlic, lemon juice and a pich of rosemary( fresh is better) This is now Aioli sauce, set aside for use later.
• TIP: You don't have to, but I always pre-toast my french rolls, otherwise they can get soggy from the shrooms, cheese, etc.
• I toast all sides except for the bottom of the top half of roll.
• By this time the shrooms are ready, heat a grill pan and spray with olive oil cooking spray.
• Cook the shrooms over medium heat until tender throughout, about 2 1/2 min on each side.
• I usually pour some of the marinade over while cooking as well.
• Transfer caps to an absorbent paper towel (many) to drain excess juices.
• Cut caps in half.
• Now spread a little mayo on bottom half of roll, then stack, mushrooms, peppers, and onions, then top with the provolone.
• Arrange on a broiler safe pan ( also put the top of the bun, bottom up so it can toast also) place in oven and watch, should be toasted, and cheese melted in 5 minutes or less.
• Spread mayo on the remaining half of bun.
• Press together, cut in half, and enjoy.
• (Goes great with steamed kale).