Mushroom Pepper Whole Wheat Sandwiches Recipe
Ingredients
| Portabella mushroom caps | 4 Medium | |
| 4 slices red onion, 1 /2 inch thick | ||
| 2 tablespoons reduced-fat mayonnaise or salad dressing | ||
| 2 teaspoons reduced-fat balsamic vinaigrette | ||
| Whole wheat bread slice | 8 | |
| Mozzarella cheese slice | 4 | |
| Roasted red pepper strip | 8 | |
| Basil leaves | 8 Large | |
Directions
MAKING
1 Heat a closed medium size contact grill for 5 minutes.
2 Place mushrooms on the grill,close the grill and cook for 4-5 minutes or until slightly softened.Remove the mushrooms from the grill.
3 Place the onions on the grill,close the grill and cook for 4-5 minutes or until slightly softened.Remove the onions from the grill.
4 In a small bowl, mix mayonnaise and vinaigrette and spread over the bread slices. Top 4 bread slices with mushrooms, cheese, onion, bell pepper and basil. Top with remaining bread, mayonnaise sides down.
5 Place 2 sandwiches on the grill. Close grill and cook for 2 to 3 minutes or until sandwiches are golden brown and toasted. Repeat with the remaining 2 sandwiches.
SERVING
6 Cut the sandwiches diagonally or into four pieces and serve immediately
1 Heat a closed medium size contact grill for 5 minutes.
2 Place mushrooms on the grill,close the grill and cook for 4-5 minutes or until slightly softened.Remove the mushrooms from the grill.
3 Place the onions on the grill,close the grill and cook for 4-5 minutes or until slightly softened.Remove the onions from the grill.
4 In a small bowl, mix mayonnaise and vinaigrette and spread over the bread slices. Top 4 bread slices with mushrooms, cheese, onion, bell pepper and basil. Top with remaining bread, mayonnaise sides down.
5 Place 2 sandwiches on the grill. Close grill and cook for 2 to 3 minutes or until sandwiches are golden brown and toasted. Repeat with the remaining 2 sandwiches.
SERVING
6 Cut the sandwiches diagonally or into four pieces and serve immediately
Chef
