Name: Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich
Yield: 3 servings (serving size: 1 sandwich)
Ingredients: ½ 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; ¼ teaspoon salt; ⅛ teaspoon black pepper; 3 ounces goat cheese; 3 (2-ounce) slices sourdough bread, toasted; 9 (1/8-inch-thick) slices tomato

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nikkieg17

08/12/2014

It was filling, flavorful, delicious, and simple to make!!

cneill13

08/29/2013

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

08/01/2011

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

02/01/2009

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.

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

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