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Portabella, Basil & Tomato Sandwich

Flavor, convenience and low-fat! This sandwich has it all. The flavors and aroma all combine into one satisfying meal.



Quick and easy


Cook Time:

2 to 3 minutes


4 Sandwiches


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 thick

*  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 and 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. Top 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 pieces of toast. Cut sandwiches in-half and serve immediately.
Nutritional Information
No Nutritional Information Available

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