PORTOBELLO MUSHROOM SANDWICHES WITH TAHINI SAUCE

Portobello Mushroom Sandwiches with Tahini Sauce image

Yield Makes 6 sandwiches

Number Of Ingredients 12

Previous Next

12 slices crusty whole wheat bread
1/4 cup vegetable oil
4 large portobello mushrooms (about 1 1/4 pounds), stemmed, cut into 1/3-inch-thick slices
1 large onion, thinly sliced
2 teaspoons Creole or Cajun seasoning*
2 teaspoons lemon pepper seasoning
2/3 cup purchased ranch dressing
1/4 cup tahini (sesame seed paste)**
1/4 cup milk
12 thin tomato slices
6 thin slices Swiss cheese
Red leaf lettuce

Steps:

Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted.
Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning; sauté 2 minutes.
Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.
*Creole or Cajun seasoning is available in the spice section of most supermarkets.
**Available at Middle Eastern and natural foods stores and some supermarkets.