Layers of mushroom slices, red bell peppers, and cheese, all seasoned with a sweet-and-sour onion mixture, combine to create a unique sandwich.

　　

Ingredients

serves 4, 1 sandwich per serving

　　Cooking spray

　　3 tablespoons low-sodium vegetable broth or water

　　1 teaspoon toasted sesame oil

　　1 to 2 cups sliced red onions (1/4 inch thick)

　　1 large or 2 medium red bell peppers, sliced

　　2 tablespoons light brown sugar

　　1 tablespoon vinegar

　　1 tablespoon lemon juice

　　1 teaspoon dried basil, crumbled, or 1 tablespoon snipped fresh basil

　　1/8 to 1/4 teaspoon crushed red pepper flakes

　　2 fresh portobello mushrooms (4 to 6 ounces each), stems discarded

　　2 ounces provolone cheese, sliced

　　1/2 long, wide loaf French or Italian bread (about 8 ounces)

　　

Step 1

Lightly spray a large skillet, roasting pan, and roasting rack with cooking spray.

　　

Step 2

Pour the broth and oil into the skillet, swirling to coat the bottom. Cook the onions and bell pepper over medium-high heat for about 2 minutes, stirring occasionally. Reduce the heat to medium and cook until the onions are quite limp and beginning to brown, about 10 minutes, stirring occasionally.

　　

Step 3

Meanwhile, preheat the broiler.

　　

Step 4

In a small bowl, whisk together the brown sugar, vinegar, lemon juice, basil, and red pepper flakes until the sugar dissolves. Lightly brush both sides of the mushrooms with part of the mixture, reserving the remaining mixture.

　　

Step 5

Broil the mushrooms on the roasting rack about 4 inches from the heat for 5 minutes on each side, or until they darken and begin to shrivel.

　　

Step 6

When the onions are beginning to brown, stir in the remaining brown sugar mixture. Bring to a boil over medium heat and boil until the onions are coated and no liquid remains.

　　

Step 7

Slice the bread in half lengthwise, then into quarters crosswise (8 pieces total). Cut the mushrooms into 3/4-inch slices. Spread the onion mixture over 4 pieces of the bread. Add the mushrooms, then the provolone. Top with the remaining bread and serve, or put the open sandwiches and remaining bread on the roasting rack used for the mushrooms and broil for 1 minute, or until the provolone melts and the bread is toasted.

　　

Cook’s Tip

Step 8

If you’re watching your sodium intake, use half as much bread as the recipe calls for and serve this sandwich open-face. You’ll need knives and forks.

　　

nutrition information

Step 9

(Per Serving)

　　

Step 10

Calories: 287

　　

Step 11

Total Fat: 6.0g

　　

Step 12

Saturated: 3.0g

　　

Step 13

Trans: 0.0g

　　

Step 14

Polyunsaturated: 1.0g

　　

Step 15

Monounsaturated: 1.5g

　　

Step 16

Cholesterol: 10mg

　　

Step 17

Sodium: 501mg

　　

Step 18

Carbohydrates: 47g

　　

Step 19

Fiber: 3g

　　

Step 20

Sugars: 12g

　　

Step 21

Protein: 12g

　　

Step 22

Dietary Exchanges

　　

Step 23

2 1/2 Starch

　　

Step 24

2 Vegetable

　　

Step 25

1/2 Medium-Fat Meat

　　American Heart Association Quick & Easy Meals