- 1 yellow onion, peeled, cut in half and thinly sliced
- 2 Tbs olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 2 portobello mushrooms
- 1/2 tsp garlic powder
- 1/2 cup raw cashews, soaked an hour
- 2 Tbs lemon juice
- 1 Tbs toasted sesame tahini
- salt and pepper to taste (use plenty of both)
- 4 Whole grain hoagie sandwich rolls
Heat olive oil in a skillet over medium heat. Add onion and toss a few times, then reduce heat to medium-low. Cut peppers in half, remove stem and seeds, and slice thinly lengthwise. When the onion is starting to soften and become translucent, add peppers and turn the heat back up to medium. Clean the mushrooms, removing the stems and gills. Cut in thin strips, and then cut the strips in half, resulting in a large pile of 1 1/2-to-2-inch pieces. Add these to the onions and peppers, and saute until the mushrooms wilt and reduce by at least half– about five minutes. Heat your broiler and cut your rolls in half.
In the meantime, make your cheese sauce by placing the cashews, lemon juice, garlic powder, and tahini in a high powered blender with 1 1/2 cups water. Blend on high until smooth– about one minute. Place your rolls cut side up on a baking sheet and place under the broiler until golden, about two-to-three minutes. When the peppers are soft and the mushrooms have decreased in size, turn off the heat and stir in the sauce. Salt and pepper to taste and stir until thickened, about one minute. Remove the rolls from the oven and sandwich the mushroom mixture between the slices. Serve immediately.
If serving with potato wedges, prep those first and get them baking before you start the sandwiches. Remove them from the oven when you place the bread under the broiler. I like to broil my potatoes for a few minutes before removing them to give them a nice crunchy outer layer. Prep your green salad before hand as well, so that you can serve the sandwiches steaming hot.