- 2 tablespoons olive oil
- 3 packages sliced portabellas - (6 oz ea)
- 8 slices deli-style rye bread
- Prepared Russian dressing
- 4 slices Swiss cheese - (4 oz)
- 1 cup prepared deli-style coleslaw
- 4 thin red onion slices
Preheat oven to 375 degree.
In large nonstick skillet, heat oil over medium-high heat. Add mushrooms; cover and cook until they begin to release liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and liquid evaporates, about 4 minutes longer. Drain on paper towels, pressing excess moisture from mushrooms.
Meanwhile, on baking sheet, arrange bread slices; toast in oven, turning once, until lightly browned. Spread toast with dressing, dividing evenly. Arrange mushrooms on half of toast; top each with slice of cheese folded in half.
Bake open-faced sandwiches just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.
This recipe yields 4 sandwiches.