Recipe

Grilled Portobello Steak Sandwiches With Blue Cheese Sauce Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 7 months ago From EatingWell Magazine May/June 1997 Blue cheese sauce gives these gutsy grilled mushroom sandwiches a classic steakhouse flavor. Prep:15m Cook:15m Servings:4	Mystic_rive
	low calorie high fiber low sodium low cholesterol low sat fat high potassium heart healthy healthy weight

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Ingredients

3 teaspoons walnut oil or extra-virgin olive oil, divided

4 slices whole-wheat country bread

2 vine-ripened tomatoes, cut into 1/2-inch-thick slices

4 portobello mushroom caps, 3-4 inches in diameter

1 sweet onion, such as Vidalia, cut into 1/2-inch-thick slices

Salt & freshly ground pepper to taste

2 cups trimmed arugula or watercress

2 tablespoons chopped walnuts

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Blue Cheese Sauce

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1/3 cup nonfat plain yogurt

3 tablespoons crumbled blue cheese (1 ounce)

1/2 teaspoon balsamic vinegar

Directions

Preheat a grill to medium-high.

Prepare Blue Cheese Sauce. Set aside.

Dip a pastry brush in water, then lightly brush 1 teaspoon oil over both sides of bread. Grill (or toast) the bread, about 1 minute per side. Set aside.

Lightly brush tomatoes, mushrooms and onion slices with remaining 2 teaspoons oil. Season with salt and pepper. Oil the grill rack (see Tip). Grill the vegetables (or pan-sear in batches) until browned on both sides: about 1 minute per side for tomatoes, 3 to 5 minutes per side for mushrooms and onion. Cut mushrooms into 1/2-inch-thick slices and separate onion slices into rings.

To assemble, spread the reserved cheese sauce over the grilled bread. Divide arugula (or watercress) among the bread slices and arrange the grilled vegetables on top. Sprinkle with walnuts. Serve immediately.

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blue Cheese Sauce

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Combine yogurt, blue cheese and vinegar in a small bowl and blend with a fork to make a chunky sauce.

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