Portobello Muffuletta Sandwiches

This vegetarian version calls for meaty broiled portobello mushrooms in place of the salami and ham.

Olive Salad:
1/4 cup chopped celery
3 tablespoons chopped pimineto-stuffed olives
1 tablespoon reduced-calorie mayonnaise or salad dressing

Sandwiches:

6 oz. portobello mushrooms, cut into 1/2-inch-thick slices
1 to 2 teaspoons olive oil or vegetable oil
1/4 teaspoon garlic powder
2 (6-inch) French rolls, halved lengthwise
2 (3/4-oz.) slices provolone or mozzarella cheese
1/2 medium tomato, thinly sliced

1) In small bow, combine all olive salad ingredients; mix well. Set aside.

2)Spray broiler pan with nonstick cooking spray.Plaace mushrooms on pan. In small bowl, combine oil and garlic powder, mix well. Brush half of the oil mixture on mushrooms. Broil 4 to 6 inches from heat for 3 minutes, turn and brush with the remaining oil mixture,
broil for another 2 minutes. Remove mushrooms from pan

3) Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat for 30 to 60 seconds or until golden brown.

4) Place cheese on bottom halves of rolls. Top with mushrooms, olive salad and tomato slices. Cover with top halves of rolls.Ingredient substitution: Use 6 ounces of large stuffing mushrooms, cut into 1/4-inch-thick slices, in place of the portobello mushrooms.

Serving size: 2 Sandwiches