Recipe of the Week - July 24

Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich

Source: Cooking Light

Source: CookingLight.com

YIELD: 3 servings (serving size: 1 sandwich)

Ingredients

1/2 teaspoon olive oil

Cooking spray

1 cup thinly sliced onion, separated into rings

1 cup thinly sliced red bell pepper

1 (6-ounce) package portobello mushroom caps, thinly sliced

2 teaspoons red wine vinegar

1 teaspoon capers

1/4 teaspoon salt

1/8 teaspoon black pepper

3 ounces goat cheese

3 (2-ounce) slices sourdough bread, toasted

9 (1/8-inch-thick) slices tomato

Preparation

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and bell pepper; sauté 4 minutes. Add mushroom caps, and sauté 5 minutes or until tender. Remove pan from heat. Stir in the vinegar, capers, salt, and black pepper.

Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and 2/3 cup mushroom mixture.

Cooking Light
SEPTEMBER 2003

Nutrition Information

Calories: 410

Calories from fat: 22%

Fat: 10.2g

Fiber: 6.4g

Sodium: 922mg

Rating & Tips 
4 out of 5 

• We used tomato basil bread from Panera which turned out to be an excellent substitution. No, it's not whole wheat, but it's a good every-now-and again treat.
• We used regular mushrooms instead of portobello caps.
• I sauteed the veggies in the vinegar for about 1-2 minutes before removing them from heat and went heavy on the black pepper.