Portobello Mushroom Sandwiches with Tahini Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 sandwiches
- 1/4 cup vegetable oil
- 1/4 cup milk
- red leaf lettuce
- 2 teaspoons lemon pepper seasoning
- 12 thin tomato slices
- 1 large onion, thinly sliced
- Carbohydrate 20 g(7%)
- Cholesterol 10 mg(3%)
- Fat 17 g(26%)
- Fiber 3 g(14%)
- Protein 8 g(17%)
- Saturated Fat 3 g(16%)
- Sodium 284 mg(12%)
- Calories 257
Preparation Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning; sauté 2 minutes. Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve. *Creole or Cajun seasoning is available in the spice section of most supermarkets. **Available at Middle Eastern and natural foods stores and some supermarkets.
Preparation Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning; sauté 2 minutes. Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve. *Creole or Cajun seasoning is available in the spice section of most supermarkets. **Available at Middle Eastern and natural foods stores and some supermarkets.
