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

Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Our Test Kitchens staff suggests that you microwave the goat cheese at MEDIUM for 1 minute to soften for easy spreading.

Yield:

3 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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

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.

Note:

September 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note