Portabella, Basil & Tomato Sandwich
Flavor, convenience and low-fat! This sandwich has it all. The flavors and aroma all combine into one satisfying meal.
2 to 3 minutes
2 tablespoon reduced fat mayonnaise
2 tablespoon nonfat sour cream or nonfat plain yogurt
1 teaspoon lemon juice
1 tablespoon olive oil
2 to 4 oz. Portabella mushrooms, steams removed, caps wiped clean and sliced 3/8 inch thic
* salt and fresh ground pepper
8 slices sourdough bread
1 clove garlic, halved
1 cup loosely packed basil leaves, washed dried and torn into shreds
2 vine-ripened tomatoes, cored and sliced
Prepare grill or preheat broiler.
In a small bowl, stir together mayonnaise, sour cream or yogurt and lemon juice.
Brush olive oil over the sides of mushrooms. Grill or broil mushroom slices until tender a
nd golden, about 2 to 3 minutes per side. Season with salt and pepper.
Meanwhile, toast bread on grill or under broiler. Rub both sides of bread with garlic.
Spread half of mayonnaise mixture over 4 toasted bread slices and arrange basil on top. To
p with grilled mushroom slices, followed by the tomato slices and salt and pepper.
Finish with a dollop of the remaining mayonnaise mixture and cover with the remaining piec
es of toast. Cut sandwiches in-half and serve immediately.
No Nutritional Information Available
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