Grilled Turkey - Portobello Sandwiches on Rye

By draingal

Chutneys can range in texture from chunky to smooth. If yours is chunky, chop it off for easier spreading.


4 sandwiches .
PER SANDWICH: 615 calories, 31 g total fat (16.5 g saturated fat), 44 g protein, 41 g carbohydrate, 135 mg cholesterol, 700 mg sodium. 4.5 g fiber

Ingredients

• 2 teaspoons olive oil
• 4 small portobello mushroom caps, sliced
• 1 teaspoon lemon-pepper seasoning
• 8 slices dark rye bread ‘
• 4 tablespoons butter, softened
• 8 tablespoons mango chutney
• 8 slices Gruyére cheese (6 oz.)
• 12 thin slices cooked turkey (12 oz.)

Preparation

Step 1

1. Heat oil in medium skillet over medium heat until hot. Add mushroom caps; sprinkle with lemon-pepper seasoning. Cook 3 to 4 minutes or until tender.

2. Spread one side of each bread slice with 1/2 tablespoon of the butter. On the opposite side of each slice, spread 1 tablespoon of the chutney. Layer each of 4 slices of bread, chutney-side up, with 1 slice of the cheese, 3 slices of the turkey, one-fourth of the mushrooms and second slice of cheese. Cover each with slice of bread, chutney-side down.

3. Heat large skillet or griddle over medium heat until hot. Place sandwiches in skillet; cook 6 to 8 minutes or until cheese is melted and bread is crisp and brown, turning once.