Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4

Serve with Grapefruit, Walnut, and Feta Salad. If you don't have almonds on hand, use any nut.

Sidney Fry, MS, RD
Recipe by Cooking Light April 2013

Gallery

Credit: Nigel Cox; Styling: Sharon Ryan

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Heat a grill pan over medium-high heat. Remove gills from mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoons oil and half of garlic; brush over mushrooms and onion slices. Place mushrooms and onion slices in pan, and cook for 5 minutes on each side or until tender. Remove from heat. Sprinkle mushrooms with 1/8 teaspoon salt. Separate onion slices into rings.

  • Place bread slices on a baking sheet, and broil for 1 minute on each side or until toasted.

  • Place remaining 1 1/2 teaspoons oil, remaining garlic, remaining 1/8 teaspoon salt, bell peppers, almonds, and vinegar in a food processor, and process until smooth. Spread red pepper sauce evenly over 1 side of each bread slice; top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, sauce side down.

Nutrition Facts

357 calories; fat 14.1g; saturated fat 3.5g; mono fat 8.7g; poly fat 1.4g; protein 12g; carbohydrates 48g; fiber 3.6g; cholesterol 7mg; iron 3.5mg; sodium 734mg; calcium 49mg.
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