The Essential EatingWell Cookbook (2004)
Blue cheese sauce gives these gutsy grilled mushroom sandwiches a classic steakhouse flavor.
Active Time: 30 minutes |
Total Time: 30 minutes
Blue Cheese Sauce, (recipe follows)
3 teaspoons walnut oil, or extra-virgin olive oil, divided
4 slices whole-wheat country bread
2 vine-ripened tomatoes, cut into 1/2-inch-thick slices
4 portobello mushroom caps, 3-4 inches in diameter
1 sweet onion, such as Vidalia, cut into 1/2-inch-thick slices
Salt & freshly ground pepper, to taste
2 cups trimmed arugula, or watercress
2 tablespoons chopped walnuts
Preheat a grill to medium-high.
Prepare Blue Cheese Sauce. Set aside.
Dip a pastry brush in water, then lightly brush 1 teaspoon oil over both sides of bread. Grill (or toast) the bread, about 1 minute per side. Set aside.
Lightly brush tomatoes, mushrooms and onion slices with remaining 2 teaspoons oil. Season with salt and pepper. Oil the grill rack (see Tip). Grill the vegetables (or pan-sear in batches) until browned on both sides: about 1 minute per side for tomatoes, 3 to 5 minutes per side for mushrooms and onion. Cut mushrooms into 1/2-inch-thick slices and separate onion slices into rings.
To assemble, spread the reserved cheese sauce over the grilled bread. Divide arugula (or watercress) among the bread slices and arrange the grilled vegetables on top. Sprinkle with walnuts. Serve immediately.
Per serving :
6 g Fat;
1 g Sat;
1 g Mono;
1 mg Cholesterol;
34 g Carbohydrates;
10 g Protein;
5 g Fiber;
267 mg Sodium;
1107 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 3 vegetable, 1 fat
Tips & Notes
To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.