- red sweet peppers - 2 pieces
- olive oil - 2 items. spoons
- large shallots - 6 pieces
- salt - To taste
- of mushrooms - 240 Grams
- black ground pepper - To taste
- long buns - 4 pieces
- mayonnaise - To taste
- mustard - To taste
- tomato - 1 piece
- cheese Provolone - 120 Grams
1. Preheat the oven in the grill mode. Fold the baking sheet with foil. Peel the pepper from the seeds and cut into pieces. Put on a prepared baking sheet. 2. Bake the pepper in the oven until black spots appear on the peel, about 15 minutes. Take the pepper out of the oven and put in a bowl. Cover the bowl and let stand for at least 10 minutes. Peel off the skin from the pepper. Cut the flesh into pieces 3 mm in size. 3. Cut mushrooms and onions into slices 3 mm thick. Heat 1 tablespoon oil in a medium frying pan over medium-high heat. Add the onion and a teaspoon of salt. Fry, stirring constantly, until the onion begins to brown. Reduce the heat to medium-slow and fry about 15 minutes, stirring until the onion turns dark brown. Put onions in a bowl. 4. Heat the remaining tablespoon oil in the same frying pan over medium-high heat. Add mushrooms and a teaspoon of salt. Fry, stirring constantly, until brown, about 3 minutes. Add mushrooms to a bowl with onions. Season the mixture with black pepper. Add the baked pepper to the bowl with the onion-mushroom mixture. 5. Evenly divide the vegetable mixture between buns, lay out pieces of cheese. Put slices of tomatoes on the top side of the rolls. Place the sandwiches on a baking tray with a tomato and cheese up. Bake in the grill mode until the cheese melts and the buns lightly fry, about 3-5 minutes. Allow to cool for a few minutes before serving.
Servings: 3-4