Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Our Test Kitchens staff suggests that you microwave the goat cheese at MEDIUM for 1 minute to soften for easy spreading. Ingredients:
1/2 teaspoon olive oil |
cooking spray |
1 cup thinly sliced onion, separated into rings |
1 cup thinly sliced red bell pepper |
1 (6-ounce) package portobello mushroom caps, thinly sliced |
2 teaspoons red wine vinegar |
1 teaspoon capers |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
3 ounces goat cheese |
3 (2-ounce) slices sourdough bread, toasted |
9 (1/8-inch-thick) slices tomato |
Directions:
1. Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and bell pepper; sauté 4 minutes. Add mushroom caps, and sauté 5 minutes or until tender. Remove pan from heat. Stir in the vinegar, capers, salt, and black pepper.
2. Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and 2/3 cup mushroom mixture.
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