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Veggie: Portabella Mushroom Sandwich

Source of Recipe

Meridian Cafe


List of Ingredients

1/4 C. vegetable oil
4 large portobello mushrooms (about 1 1/4 lb.)
1 large onion thinly sliced
2 tsp. Cajun seasoning
2 tsp. lemon pepper seasoning
12 slices crusty whole wheat bread

Sauce
2/3 C. ranch dressing
1/4 C. tahini
1/4 C. milk

Toppings
12 thin tomato slices
6 thin slices Swiss cheese
Red leaf lettuce as desired


Recipe

Heat oil in a heavy, large skillet over medium-high heat. Add mushrooms, onions and Cajun and lemon pepper seasonings. Cook until tender, about 10 minutes. (The mushrooms will look wet.) Toast bread and top 6 slices with a few tablespoons of the mushroom mixture. Stir ranch dressing, tahini and milk together in a small bowl until well blended to make a sauce. Pile each mushroom-covered slice with about 1 tablespoon of the sauce, two tomato slices, a piece of Swiss cheese and red leaf lettuce. Top each pile with another slice of toast. Serves 6. Preparing ahead: You may saute the mushrooms and mix the sauce ahead, then keep both in the refrigerator to make sandwiches as needed.