STUART ROGERS’ ROASTED POBLANO AND PORTOBELLO SANDWICH

Stuart Rogers, executive chef of Alpharetta’s Oak Steakhouse, created a towering green sandwich that is full of rich green flavors. If a grill is easily available, use it to char the peppers and roast the mushrooms. If not, these vegetables can be prepared on your cooktop. If you happen to have a ring mold, you can follow his directions to make a handsome molded filling. If not, carefully stack the ingredients, and your sandwich will still be delicious. For the sharp cheddar, Rogers prefers Tillamook cheddar from Oregon.

4 poblano peppers

2 tablespoons olive oil, divided, plus

more for grilling buns

Salt and freshly cracked black

pepper

4 large portobello mushrooms 4 slices sharp yellow cheddar 2 brioche sandwich buns

1 avocado, sliced

Thinly sliced iceberg lettuce Green Goddess Dressing (see recipe)

In a medium bowl, toss peppers with 1 tablespoon oil and salt. Char the peppers over a gas flame or on a gas grill until lightly charred on all sides. Return peppers to mixing bowl and cover. Set aside for 10 minutes. Then peel charred skin from peppers and remove stems and seeds. Cut peppers into 3-inch squares.

Remove the mushroom stems and use a spoon to scrape out the gills.

In a medium bowl, toss mushroom caps with remaining tablespoon oil, a sprinkling of black pepper and a pinch of salt. Grill over a medium to low flame until mushrooms are tender, about 5 to 7 minutes. Move mushrooms to a cutting board and cut into ⅛-inch slices.

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

Divide mushroom slices and pepper squares in half. Using a ring mold, or just in circles on the prepared baking sheet, build two layered towers. Start with mushrooms, then top with poblanos, then repeat until all mushrooms and peppers are used. Lightly season each layer. Top each tower with two slices cheddar and bake until cheese has melted.

While towers are heating, brush cut sides of bun with olive oil and toast on grill or in a large skillet. Place bottom of buns on serving plates. Top with veggie tower and then add sliced avocado. Toss lettuce with dressing and arrange on top of avocado. Top with bun and serve. Serves 2.

Per serving: 758 calories (percent of calories from fat, 58), 29 grams protein, 56 grams carbohydrates, 9 grams fiber, 51 grams fat (17 grams saturated), 59 milligrams cholesterol, 424 milligrams sodium.

CONTRIBUTED BY HENRI HOLLIS