Ingredients
- 2 tablespoons olive oil shopping list
- 1 1/2 pounds portobello mushroom caps, sliced (about 6 cups) shopping list
- 8 slices deli-style rye bread with seeds, toasted shopping list
- 1/4 cup prepared Russian dressing shopping list
- 4 slices swiss cheese (about 4 ounces) shopping list
- 1 cup prepared coleslaw shopping list
- 4 thin slices red onion shopping list
How to make it
- Preheat broiler to 375 degrees F.
- In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot.
- Add portobellos;
- cover and cook until they begin to release liquid, about 5 minutes;
- uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture
- from mushrooms.
- Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes.
- Lower oven heat to 375 degrees F.
- Spread warm toast on one side, with dressing, dividing evenly.
- Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2
- minutes.
- Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.
People Who Like This Dish 4
- dragonwings647 Duchesne, UT
- juels Clayton, NC
- chichimonkeyface Albany
- jlv1023 Ansonia, Connecticut
- sparow64 Sweetwater, TN
- crazeecndn Edmonton, CA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 4 people-
oh yeah...this sounds fabulous! on my list to try soon.
sparow64
in Sweetwater loved it
-
me too! yum
chichimonkeyface
in Albany loved it
-
Never tried it this way yet, sounds so exciting! Thanks for the great post!
juels
in Clayton loved it
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