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Double Helix Sandwich

Chef Clint Eastin
Restaurant/Operation Catalyst Cafe, University of Missouri-Columbia
Menupart Sandwiches 
Daypart Lunch, Dinner, Snacks
Region American

Yield: 8 sandwiches
Portobello mushrooms 1 lb.
Kosher salt 1 tsp.
Ground black pepper 1/2 tsp.
Olive oil 1 Tbsp. plus 3/4 tsp.
Roasted red peppers, sliced 1 lb.
Sliced sourdough bread slices 16
Creamy Havarti cheese, sliced 8 oz.
1. Rinse mushrooms and pat dry. Cut into 1/2-in. slices. Season with salt and pepper.
2. Heat oil in sauté pan until hot. Add mushrooms; sauté until tender. Remove and drain on paper towels.
3. For each sandwich, place 2 oz. each sautéed mushrooms and roasted peppers on bread slice. Top with slice of cheese and bread slice. Cook on 325F panini grill for 2 to 3 minutes or until internal temperature reaches 160F. Slice each diagonally. Serve immediately.

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