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Ingredients

• 2 baguettes, halved across, split and some of the soft insides removed
• 4 tablespoons sherry vinegar
• 2 rounded tablespoons spicy mustard
• 1 tablespoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil, eyeball it
• 6 cloves garlic, finely chopped
• 8 portobello mushroom caps, stems removed and wiped clean with damp cloth
• Coarse salt and coarse black pepper
• 1/4 cup finely chopped parsley, a generous handful
• 6 cups, a package, deveined triple washed spinach, coarsely chopped
• 3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted
• 4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips

Description

Food Network Invites You To Try This Grilled Mushroom Salad Subs Recipe From Rachael Ray.

Food Network