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
- Preheat broiler. Place bread in single
layer on baking sheet. Broil until toasted.
- 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.
- 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.
