Prep Time
10 Mins
Cook Time
21 Mins
Yield
4 servings (serving size: 1 sandwich)
Oxmoor House

How to Make It

Step 1

Combine first 4 ingredients; stir well with a whisk.

Step 2

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; sauté 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.

Step 3

Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; sauté 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with red wine vinegar mixture and remaining 1 teaspoon oil; toss gently.

Step 4

Preheat broiler.

Step 5

Cut baguette crosswise into 4 pieces; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.

Step 6

Combine goat cheese and thyme; spread evenly over toasted baguette slices. Layer 4 toast slices evenly with 1/4 of mushroom mixture and tomato slices. Top with remaining baguette slices.

Oxmoor House Healthy Eating Collection

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