Mediterranean Salad Sandwiches

Name: Mediterranean Salad Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 tablespoons olive oil, divided; 1 garlic clove, minced; 1/4 teaspoon salt; 4 large portobello mushrooms, stems removed; 2 cups spring mix salad greens; 1 medium tomato, chopped; 1/2 cup chopped roasted sweet red peppers; 1/4 cup crumbled reduced-fat feta cheese; 2 tablespoons chopped pitted Greek olives; 1 tablespoon red wine vinegar; 1/2 teaspoon dried oregano; 4 slices sourdough bread, toasted and halved

These hearty, fresh-flavored sandwiches taste like a summer salad on a bun. Add iced tea, a side of sorbet and call it an easy supper! —Candice Garcia, Winter Haven, Florida

Ingredients

2 tablespoons olive oil, divided
1 garlic clove, minced
1/4 teaspoon salt
4 large portobello mushrooms, stems removed
2 cups spring mix salad greens
1 medium tomato, chopped
1/2 cup chopped roasted sweet red peppers
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Greek olives
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
4 slices sourdough bread, toasted and halved

Directions

In a small bowl, combine 1 tablespoon oil, garlic and salt; brush over mushrooms.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill mushrooms, covered, over medium heat for 6-8 minutes on each side or until tender.
In a large bowl, combine the salad greens, tomato, peppers, cheese and olives. In a small bowl, whisk the vinegar, oregano and remaining oil. Pour over salad mixture; toss to coat.
Layer each of four half-slices of toast with a mushroom and 3/4 cup salad mixture; top with remaining toast.

Nutrition Facts

1 each: 225 calories, 9g fat (2g saturated fat), 3mg cholesterol, 495mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.

Originally published as Mediterranean Mushroom Burger in Healthy Cooking August/September 2008