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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Seriously different! I'm not big on rye bread, personally - but its great with pumpernickel. Ingredients:
18 ounces portabella mushrooms, sliced |
8 slices rye bread |
4 tablespoons russian salad dressing, prepared |
4 ounces swiss cheese, 4 slices |
1 cup coleslaw |
4 slices red onions |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 375°F In a large skillet, heat oil until hot over medium-high heat.
2. Add mushrooms, cover and cook until they begin to release liquid, about 4 minutes. Uncover and cook until tender and liquid evaporates, about 4 more minutes. Drain on paper towels and press lightly to remove excess moisture.
3. Meanwhile, on a baking sheet, arrange bread slices and toast in the oven, turning once, until lightly browned. Spread toast with dressing, dividing evenly.
4. Arrange mushrooms on half of the toast, top each with a slice of cheese folded in half.
5. Bake open-faced sandwiches until cheese melts.
6. Top each sandwich with 1/4 cup coleslaw and an onion slice. Cover with remaining toast.
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