Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light July 1999

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Oxmoor House

Recipe Summary

Yield:
2 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.

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  • Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.

Nutrition Facts

412 calories; calories from fat 27%; fat 12.3g; saturated fat 5.3g; mono fat 3.8g; poly fat 0.8g; protein 18.3g; carbohydrates 60.1g; fiber 2.6g; cholesterol 20mg; iron 5.9mg; sodium 1117mg; calcium 320mg.
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