Rating: 4.8 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Blue cheese sauce gives these gutsy grilled mushroom sandwiches a classic steakhouse flavor.

Source: EatingWell Magazine, May/June 1997


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Associated Recipes

Nutrition Facts

238 calories; protein 9.4g; carbohydrates 33.5g; dietary fiber 5g; sugars 5.6g; fat 6.5g; saturated fat 0.7g; cholesterol 0.7mg; vitamin a iu 329.9IU; vitamin c 9.1mg; folate 64.5mcg; calcium 51.5mg; iron 1.5mg; magnesium 15.4mg; potassium 1088.4mg; sodium 265.2mg; thiamin 0.2mg.

1 starch, 3 vegetable, 1 fat