Mushroom-And-Roasted Pepper Sandwich

Recipe Ingredients

		Vegetable cooking spray
6 cups	1422ml	Sliced mushrooms
1 1/2 teaspoons	7.5ml	Worcestershire sauce
4		Diagonally cut Italian bread slices - (1-inch-thick)
		Lightly toasted - (6 ounces)
1/2 cup	118ml	Water-packed roasted red bell peppers
		Cut into thin peppers strips
4		Pre-sliced part-skim mozzarella cheese - (1-ounce)
		Slices
		Thyme sprigs - (optional)

Recipe Instructions

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms; saute 4 minutes or until lightly browned. Remove from heat; stir in Worcestershire sauce.

Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of bell pepper strips and 1 cheese slice.

Place sandwiches on a baking sheet, and broil for 2 minutes or until cheese melts. Yield: 4 servings.

Serving Ideas : Garnish with thyme, if desired.

Source:
Cooking Light, May 1995, page 126

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