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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 pound(s) broccoli florets |
1 pound(s) portobello mushrooms cut into 1/2-inch-thick slices |
1/2 spanish onion sliced into rounds |
2 teaspoon(s) extra-virgin olive oil |
1 ounce(s) 8 slices whole-wheat bread |
sprinkling dried thyme |
sprinkling dried basil |
4 ounce(s) sliced part-skim mozzarella cheese |
Directions:
1. Fill a medium pot one-third full of water and place over high heat. When water comes to a boil, add broccoli, reduce heat to medium and simmer for 5 minutes; drain and set aside.
2. Meanwhile, in a nonstick pan, saute mushrooms and onion in oil over medium heat for about 5 minutes, until mushrooms are soft and onion ins translucent. Remove from heat and set aside.
3. Build sandwich: Place a quarter of mushroom mixture onto each of 4 slices of bread. Then add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella and top slice of bread.
4. Toast (or bake at 250F) sandwiches in a toaster oven for about 3 to 5 minutes, until cheese is melted and bread is golden brown on the bottom. Sandwiches baked in a standard oven will cook for 5 to 7 minutes.
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