ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 3 servings (serving size: 1 sandwich)
Our Test Kitchens staff suggests that you microwave the goat cheese at MEDIUM for 1 minute to soften for easy spreading.

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

Nutrition Information

  • calories 410
  • caloriesfromfat 22 %
  • fat 10.2 g
  • satfat 4.9 g
  • monofat 3.1 g
  • polyfat 1.1 g
  • protein 16.7 g
  • carbohydrate 63.5 g
  • fiber 6.4 g
  • cholesterol 13 mg
  • iron 4 mg
  • sodium 922 mg
  • calcium 133 mg

How to Make It

  1. 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.

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