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.
How to Make It
Step 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.
Step 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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LinRuss's Review
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cneill13's Review
This recipe truly deserves 5 stars. Everyone loved it, even my 10 year old son.
It is quick and simple. I wouldn't change a thing.
MarielB's Review
This was really easy to make and tasted great! I left out capers, but kept everything else. The sour dough combined with goat cheese was perfect!
Joannadelsur's Review
I forgot the tomatoes at the grocery store, and I didn't have any capers either but this recipe was DELICIOUS. Tangy goat cheese and salty red wine vinegar make for a great flavor combination. This is a great vegetarian option, and I would love to try it in the summer time when tomatoes are at their peak.
nikkieg17's Review