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LOCATION: Recipes >> Vegetarian >> Sandwich 03

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PORTOBELLO, BASIL & TOMATO SANDWICH

2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 teaspoon fresh lemon juice
1 tablespoon olive oil
2 - 4 ounce portobello mushrooms
8 slices sourdough bread
1 clove garlic, halved
1 cup loosely packed fresh Basil

Remove stems from mushrroms, wipe caps clean and slice 3/8 inch
thick. Wash and dry basil and tear into shreds.

Prepare grill or preheat broiler. In a small bowl, stir together
mayonnaise, yogurt, and lemon juice. Brush olive oil over the cut
sides of the mushrooms. Grill or broil mushroom slices until tender
and golden, 2 or 3 minutes per side. Season with salt and pepper.
Meanwhile, toast bread on the grill or under the broiler. Rub both
sides of the bread with garlic clove.

Spread half of the mayonnaise mixture over 4 toaster bread slices
and arrange basil on top. Top with the grilled mushroom slices,
followed by the tomato slices and salt and pepper. Finish with a
dollop of the remaining mayonnaise mixture and cover with the
remaining pieces of toast.

Cut sandwiches in half and serve immediately.

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