Mushroom-Pepper Whole Wheat Sandwiches

 

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 (1/2 oz each) reduced-fat mozzarella cheese

8

strips (2x1 inch) roasted red bell pepper (from 7-oz jar), patted dry

8

large basil leaves

• 1 Heat closed medium-size contact grill for 5 minutes.
• 2 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.
• 3 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.
• 4 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.