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

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total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to medium-high.

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  • 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.

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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

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