Reverse Sandwich

Sandwich

• 1 portobello mushroom
• Salt and pepper, to taste
• Olive oil, as needed
• 6 oz.

Season the portobello with salt and pepper and grill with olive oil. Cut with 4 inch round mold.

Season the filets with salt and pepper. On a hot grill, cook the steak until medium rare (or preferred temperature); set aside to cool.

In a fry pan, melt the butter over medium heat. When butter gets foamy, add the cut bread. Toast until golden on both sides and drain on paper towel