Prepare this sandwich with any favorite bread — crusty country bread or artisan-style rolls would be especially good.

Portobella Mushroom Sandwiches

12 slices crusty whole wheat bread

1/4 cup vegetable oil
4 large portobello mushrooms (about 1 1/4 pounds), stemmed, cut into 1/3-inch-thick slices
1 large onion, thinly sliced
2 teaspoons Creole or Cajun seasoning*
2 teaspoons lemon pepper

2/3 cup purchased ranch dressing

1/4 cup tahini (sesame seed paste)**
1/4 cup milk
12 thin tomato slices
6 thin slices Swiss cheese
Red leaf lettuce

1. Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted.
2. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper; sauté 2 minutes.
3. Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.

Makes 6 sandwiches.

*Creole or Cajun seasoning is available in the spice section of most supermarkets.

**Available at Middle Eastern and natural foods stores and some supermarkets.