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Ingredients
- 2 tablespoons reduced fat mayonnaise
- 2 tablespoons nonfat sour cream or nonfat plain yogurt
- 1 teaspoon fresh lemon juice
- 1 tablespoon olive oil
- 2 - portebello mushrooms, sliced
- - freshly ground salt
- - freshly ground black pepper
- 8 slices sourdough bread
- 1 - garlic clove, halved
- 1 cup basil, loosely packed, dried, shredded
How To Make eating well pbt (portabello, basil & tomato sandwich)
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Step 1Prepare grill or preheat broiler.
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Step 2In a small bowl, stir together mayonnaise, sour cream or yogurt and lemon juice.
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Step 3Brush olive oil over the mushrooms.
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Step 4Grill or broil mushroom slices until tender and golden, 2 to 3 minutes a side.
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Step 5Season with salt and pepper. Meanwhile, toast bread on the grill or under the broiler.
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Step 6Rub both sides of the bread with garlic clove.
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Step 7Spread half of the mayonnaise mixture over 4 toasted bread slices and arrange basil on top.
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Step 8Top with the grilled mushroom slices, followed by the tomato slices and salt and pepper.
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Step 9Finish with a dollop of the remaining mayonnaise mixture and cover with the remaining pieces of toast.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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