Mushroom Pepper Whole Wheat Sandwiches
|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|
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.
6 Cut the sandwiches diagonally or into four pieces and serve immediately