Annelle’s Special Veggie Melts

Makes 4 servings

1 c. sliced baby portabella mushrooms

1/4 c. olive oil

1 loaf focaccia bread, halved horizontally

15-oz. jar whole roasted red peppers, drained

1-1/2 t. Italian seasoning

1 c. shredded Fontina cheese

In a skillet over medium heat, sauté mushrooms in olive oil until tender. Place bread halves, cut-side up, 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.

A big chalkboard in the kitchen is a handy spot to keep a running grocery list.