- 4 unblemished portabella mushrooms, rinsed and sliced
- 1 cup Italian dressing
- 4 fresh bakery rolls
- 4 slices muenster or Gruyere cheese
- Romaine lettuce leaves
Marinate mushroom slices in Italian dressing for at least 2 hours in the refrigerator, turning several times.
Grill outside over hot coals (or inside in grilltype skillet) until well-browned.
Place lettuce and cheese on rolls and top with grilled mushrooms.
Makes 4 sandwiches.