Annelle's Special Veggie Melts

GBP 101 Soups, Salads & Sandwiches</a> (contributed by Amy Butcher)
1 c sliced baby portabella mushrooms
1/4 c olive oil
1 loaf focaccia bread, halved horizontally (I used a ciabatta loaf I had on hand)
15-oz jar whole roasted red peppers, drained
1-1/2 tsp Italian Seasoning
1 c. shredded Fontina Cheese

In a skillet over medium heat, sauté mushrooms in olive oil until tender. Place bread halves on an ungreased baking sheet. On one bread half, layer peppers, mushrooms and Italian seasoning. Top both halves evenly with cheese. Broil until lightly golden. Assemble sandwich and cut into 4 pieces. Makes 4 servings.