Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich

Our Test Kitchens staff suggests that you microwave the goat cheese at MEDIUM for 1 minute to soften for easy spreading.

Yield: 3 servings (serving size: 1 sandwich)

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

Preparation

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.

Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and 2/3 cup mushroom mixture.

Nutritional Information

Calories:

410 (22% from fat)

Fat:

10.2g (sat 4.9g,mono 3.1g,poly 1.1g)

Protein:

16.7g

Carbohydrate:

63.5g

Fiber:

6.4g

Cholesterol:

13mg

Iron:

4mg

Sodium:

922mg

Calcium:

133mg