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

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

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Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 22%
  • Fat: 10.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 16.7g
  • Carbohydrate: 63.5g
  • Fiber: 6.4g
  • Cholesterol: 13mg
  • Iron: 4mg
  • Sodium: 922mg
  • Calcium: 133mg


  • 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


  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.
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