50+ Friends Club Cookbook -- Soups and Sandwiches -- Portabello Muffulatta

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Portabello Muffulatta

From the Kitchen of: Pepper
Source: Vegetarian Times

1	round	Sourdough bread (or other kind)
1	tbsp	Red wine vinegar
2	tsp	Dijon mustard
2	tsp	Olive oil
1/4	tsp	Sugar
1/4	tsp	Salt
1/4	tsp	Fresh ground pepper
6	oz	Fresh portabello mushroom caps
1	C	Torn romaine lettuce leaves
1/4	C	Chopped sundried tomatoes, in oil
2	oz	Provolone cheese
1	med	Tomato, sliced
1	sm	Onion, sliced

Slide off the top of the bread round and set aside. Put out center of bread with your hands, leaving a 1" shell around the outer edges. Set aside hollowed out round. Reserve the center of the loaf for another use.
Preheat broiler.
In a small bowl combine vinegar, mustard,oil, salt, sugar and pepper. Whisk until smooth. Brush 1/2 of mixture on top of mushroom caps. Broil until lightly browned, about 5 minutes.
Brush remaining mustard mixture inside the bread round. Layer lettuce on bottom and up sides. Layer evenly with sundried tomatoes, mushrooms, cheese, tomato, and onion.
Top filled loaf with reserved top crust; press down firmly with hands. Cut into 6 wedges and serve. Makes 6 servings.