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

5 Reviews
ADD YOUR REVIEW
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield
3 servings (serving size: 1 sandwich)
September 2003
RECIPE BY Cooking Light

Our Test Kitchens staff suggests that you microwave the goat cheese at MEDIUM for 1 minute to soften for easy spreading.

Ingredients

  • 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

Nutritional Information

  • Calories 410
  • Caloriesfromfat 22%
  • Fat 10.2g
  • Satfat 4.9g
  • Monofat 3.1g
  • Polyfat 1.1g
  • Protein 16.7g
  • Carbohydrate 63.5g
  • Fiber 6.4g
  • Cholesterol 13mg
  • Iron 4mg
  • Sodium 922mg
  • Calcium 133mg

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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Ratings & Reviews

nikkieg17's Review

Joannadelsur
August 12, 2014
It was filling, flavorful, delicious, and simple to make!!

LinRuss's Review

nikkieg17
June 17, 2014
N/A

cneill13's Review

MarielB
August 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's Review

LinRuss
August 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's Review

cneill13
February 02, 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.