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

Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich
Photo by Photography: Randy Mayor

Ingredients

  • ½ teaspoon olive oil
  • ½ teaspoon olive oil
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced onion, separated into rings
  • 1 cup thinly sliced onion, separated into rings
  • 3 ounces goat cheese
  • + 17 more ingredients
    • 3 ounces goat cheese
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon black pepper
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 teaspoon capers
    • 1 teaspoon capers
    • 2 teaspoons red wine vinegar
    • 2 teaspoons red wine vinegar
    • 9 (1/8-inch-thick) slices tomato
    • 9 (1/8-inch-thick) slices tomato
    • 3 (2-ounce) slices sourdough bread, toasted
    • 3 (2-ounce) slices sourdough bread, toasted
    • 1 (6-ounce) package portobello mushroom caps, thinly sliced
    • Cooking spray
    • 1 (6-ounce) package portobello mushroom caps, thinly sliced
    • Cooking spray

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 ove...

View full recipe at My Recipes

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