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Mushroom Pepper Whole Wheat Sandwiches

chef.jackson's picture
Ingredients
  Portabella mushroom caps 4 Medium (Fresh, 4 Inch)
  Red onion slices 4 (1/2 Inch Thick)
  Reduced fat mayonnaise/Salad dressing 2 Tablespoon
  Low fat balsamic vinaigrette 2 Teaspoon
  Reduced fat balsamic vinaigrette 2 Teaspoon
  Whole wheat bread slices 8
  Low fat mozzarella cheese slice 3 Ounce (4 Slices, 3/4 Ounce Each)
  Low fat mozzarella cheese slices 3 Ounce (4 Slices, 3/4 Ounce Each)
  Roasted red bell pepper strips 8 , patted dry (2 X 1 Inch Size, From 7 Ounce Jar)
  Roasted red bell pepper strip 8 , patted dry (2 X 1 Inch, From 7 Ounce Jar)
  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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Dish: 
Sandwich
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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