Ingredients
4
medium fresh portabella mushroom caps (3 1/2 to 4 inch)
4
slices red onion, 1/2 inch thick
2
tablespoons reduced-fat mayonnaise or salad dressing
2
teaspoons reduced-fat balsamic vinaigrette
8
slices whole wheat bread
4
slices (3/4 oz each) reduced-fat mozzarella cheese
8
strips (2x1 inch) roasted red bell pepper (from 7-oz jar), patted dry
8
large basil leaves
Preparation
Heat closed medium-size contact grill for 5 minutes.
Place mushrooms on grill. Close grill; cook 4 to 5 minutes or until slightly softened. Remove mushrooms from grill. Place onion on grill. Close grill; cook 4 to 5 minutes or until slightly softened. Remove onion from grill.
In small bowl, mix mayonnaise and vinaigrette; spread over bread slices. Top 4 bread slices with mushrooms, cheese, onion, bell pepper and basil. Top with remaining bread, mayonnaise sides down.
Place 2 sandwiches on grill. Close grill; cook 2 to 3 minutes or until sandwiches are golden brown and toasted. Repeat with remaining 2 sandwiches.
