Warm Cheese And Portabella Salad Focaccia Sandwiches

• Salad
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons minced fresh marjoram
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 portabella mushroom (1/4 lb.), sliced 1/4 in. thick
• 1 medium yellow or green zucchini, very thinly sliced lengthwise, preferably with a mandoline
• Sandwiches
• 12 ounces plain or herb focaccia or ciabatta bread, cut in 4 pieces
• 1/2 pound teleme* or brie cheese, at room temperature
• 1 1/2 cups lightly packed radish or onion sprouts, sunflower sprouts, pea shoots, or micro greens

1. Preheat broiler. Make portabella salad: In a medium bowl, combine oil, lemon juice, marjoram, salt, garlic, and pepper. Add portabella; gently toss to coat. Just before serving, mix in zucchini.
2. Make sandwiches: Split bread and set, cut sides up, in a rimmed baking pan. Broil until golden, 1 1/2 to 2 minutes. Spread cut sides with cheese and broil until melted, about 1 minute.
3. Arrange mini greens on bottom halves of cheese-covered bread. Add portabella salad, then top with remaining bread halves. Cut sandwiches in half.
4. *A soft California cheese with a fresh flavor and mild tang; sold at cheese shops and well-stocked grocery stores.
5. Note: Nutritional analysis is per sandwich.

salad, extravirgin olive oil, lemon juice, fresh marjoram, kosher salt, garlic, freshly ground black pepper, portabella mushroom, zucchini, sandwiches, bread, onion sprouts

Taken from www.myrecipes.com/recipe/warm-cheese-portabella-salad-focaccia-sandwiches (may not work)