- 4
Ingredients
- 1/2 lb broccoli florets
- 1 lb portobello mushrooms, cut into 1/2-in thick slices
- 1/2 Spanish onion, sliced into rounds
- 2 t EVOO
- 8 1-oz slices whole wheat bread
- Pinch dried thyme
- Pinch dried basil
- 4 oz sliced part-skim mozzarella cheese
Preparation
Step 1
Fill a med pot 1/3 full of water and place over high heat. When water comes to a boil, add broccoli, reduce heat to medium and simmer 5 mins. Drain and set aside.
Meanwhile, in a nonstick pan, saute mushrooms and onion in oil over med heat for about 5 mins, until mushrooms are soft and onion is translucent. Remove from heat and set aside.
Build sandwich: Place a quarter of mushroom mixture onto each of 4 slices of bread. Then add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella and top slice of bread.
Toast (or bake at 250) sandwiches in a toaster oven for 3-5 mins or until cheese is melted and bread is golden brown on the bottom. Sandwiches baked in a standard oven will cook for 5-7 mins.
Tip: If possible, use a toaster oven. The cheese will become bubbly and brown even faster.