This sandwich is great with gooey soy or rice cheese and juicy, meaty mushrooms, layered between deliciously crispy, toasted bread. Since lactose is often used as a filler in many mainstream bread brands, be sure to choose a bread that is lactose-free.
Recipe Ingredient Details:
2 medium portobello mushrooms, stems trimmed, caps rinsed and patted dry
2 teaspoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper (to taste)
3 tablespoons pesto (see recipe)
8 slices spelt or 7-grain, lactose-free bread
6 ounces soy or rice mozzarella, thinly sliced
4 slices ripe tomato
2 teaspoons soy margarine
Preheat oven to 350°. Rub mushrooms with olive oil and vinegar. Season with salt and pepper.
Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft. Thinly slice mushrooms once cooled. Do not turn off oven.
Spread pesto on all 8 pieces of bread. Divide mozzarella on 4 pieces of bread. Put tomato slices on top of cheese. Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
Heat a medium nonstick skillet over medium heat. Melt margarine. Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly). Turn over and brown the other side. Each side should take 2-3 minutes to brown. Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
Recipe Additional Notes:
Calories 307,Fat 14,Perfat 41,Cholesterol 0,Carbo 32,Protein 16,Fiber ,Sodium
Thu, 2012-07-05 19:49