Eating Well Pbt (Portabello, Basil & Tomato Sandwich)
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- 2 Tbsp
- reduced fat mayonnaise
- 2 Tbsp
- nonfat sour cream or nonfat plain yogurt
- 1 tsp
- fresh lemon juice
- 1 Tbsp
- olive oil
- portebello mushrooms, sliced
- freshly ground salt
- freshly ground black pepper
- 8 slice
- sourdough bread
- garlic clove, halved
- 1 c
- basil, loosely packed, dried, shredded
1Prepare grill or preheat broiler.
2In a small bowl, stir together mayonnaise, sour cream or yogurt and lemon juice.
3Brush olive oil over the mushrooms.
4Grill or broil mushroom slices until tender and golden, 2 to 3 minutes a side.
5Season with salt and pepper. Meanwhile, toast bread on the grill or under the broiler.
6Rub both sides of the bread with garlic clove.
7Spread half of the mayonnaise mixture over 4 toasted bread slices and arrange basil on top.
8Top with the grilled mushroom slices, followed by the tomato slices and salt and pepper.
9Finish with a dollop of the remaining mayonnaise mixture and cover with the remaining pieces of toast.