Portobello Mushroom Sandwiches With Tahini Sauce

By á-170456

Ingredients

• 12 slices crusty whole wheat bread
• 1/4 cup vegetable oil
• 4 large portobello mushrooms - (abt 1 1/4 lbs) stemmed, and cut into 1/3"-thick slices
• 1 large onion thinly sliced
• 2 teaspoons Creole or Cajun seasoning see * Note
• 2 teaspoons lemon pepper seasoning
• 2/3 cup purchased ranch dressing
• 1/4 cup tahini (sesame seed paste) see * Note
• 1/4 cup milk
• 12 thin tomato slices
• 6 thin slices Swiss cheese
• Red leaf lettuce

Details

Servings 6

Preparation

Step 1

* Note: Creole or Cajun seasoning is available in the spice section of most supermarkets. Tahini is available at Middle Eastern and natural foods stores and some supermarkets.

Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted.

Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning; sauté 2 minutes.

Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.

This recipe yields 6 sandwiches.

Prepare this sandwich with any favorite bread -- crusty country bread or artisan-style rolls would be especially good.