Recipe: Portobello, Basil and Tomato Sandwiches

PORTOBELLO, BASIL AND TOMATO SANDWICHES
"The Eating Well PBT"

2 Tbsp. reduced fat mayo
2 Tbsp. nonfat sour cream
1 tsp. lemon juice
1 Tbsp. olive oil
2 (4 oz. each) 3/8- thick Portobello mushrooms, stems removed, caps wiped clean and sliced
Salt and freshly ground pepper
8 slices sourdough bread
1 clove garlic, halved
1 cup loosely packed basil leaves, washed, dried and torn into shreds
2 vine-ripened tomatoes, cored and sliced

Prepare grill or preheat broiler.

In a small bowl, stir together mayonnaise, sour cream, and lemon juice. Brush olive oil over the cut sides of the mushrooms.

Grill or broil mushroom slices until tender and golden, 2-3 minutes per side. Season with salt and peper.

Meanwhile, toast bread on the grill or under the broiler. Rub both sides of the bread with garlic cloves.

TO MAKE THE SANDWICHES:
Spread half of the mayonnaise mixture over 4 toasted bread slices and arrange basil over top. Top with the grilled mushroom slices, followed by the tomato slices and salt and pepper. Finish with a dollop of the remaining mayonnaise mixture and cover with the remaining pieces of toast. Cut sandwiches in half and serve immediately.

Makes 4 servings
From: Risa G., NJ - 07-07-97