Lenten meals from the kitchen of Chef Dan: Week 2

By | February 24, 2012

1208recipeweb21 large Sliced Fresh Portabello Mushroom
1/2 cup Slivered Onions
1/2 cup Rinsed Saurkraut
4 slices Swiss Cheese
1/4 cup Bistro Sauce [recipe follows]
4 slices Rye Bread

 

Procedure

Clean mushrooms well with a damp towel and slice into 1/3-inch thick slices. (Should get eight slices out of a large portabello).

Spread bistro sauce evenly on bread (only one side of sandwich needs sauce).

Slightly saute onions and portabellos in olive oil.

Assemble sandwiches accordingly: Top bread slice that has the sauce with two slices cheese, slivered onions then the sauerkraut.

Melt a small amount of butter in saute pan or on griddle over medium heat. Place the bread that has been dressed, cheese side up on the melted butter.

Place four mushrooms on sandwich and top with buttered rye bread flip over to grill the other side. Grill till cheese is melted and ingredients are warm.

Cut sandwich in 1/2 and serve.

 

Bistro Sauce

(Makes 1 cup)

1/2 cup Light Mayonnaise
1/4 cup Dijon Mustard
3 tbl Horseradish
1/2 tbl Cajun Spice
1/2 tbl Granulated Sugar
1/2 tsp Salt

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