2tablespoonreduced fat mayonnaise,
2tablespoonnonfat sour cream or nonfat plain yogurt,
2 to 4oz.Portabella mushrooms, steams removed, caps wiped clean and sliced 3/8 inch thick,
*salt and fresh ground pepper,
1clove garlic, halved,
1cuploosely packed basil leaves, washed dried and torn into shreds,
2vine-ripened tomatoes, cored and sliced,
1Prepare grill or preheat broiler.
2In a small bowl, stir together mayonnaise, sour cream or yogurt and lemon juice.
3Brush olive oil over the sides of mushrooms. Grill or broil mushroom slices until tender and golden, about 2 to 3 minutes per side. Season with salt and pepper.
4Meanwhile, toast bread on grill or under broiler. Rub both sides of bread with garlic.
5Spread half of mayonnaise mixture over 4 toasted bread slices and arrange basil on top. Top with grilled mushroom slices, followed by the tomato slices and salt and pepper.
6Finish with a dollop of the remaining mayonnaise mixture and cover with the remaining pieces of toast. Cut sandwiches in-half and serve immediately.
No Nutritional Information Available