Ingredients
12
slices crusty whole wheat bread
4
large portobello mushrooms (about 1 1/4 pounds), stemmed, cut into 1/3-inch-thick slices
1
large onion, thinly sliced
2
tsp Creole or Cajun seasoning*
2
tsp lemon pepper seasoning
2/3
cup purchased ranch dressing
1/4
cup tahini (sesame seed paste)**
6
thin slices Swiss cheese
Directions
1.
Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted.
2.
Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning; sauté 2 minutes.
3.
Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.
4.
*Creole or Cajun seasoning is available in the spice section of most supermarkets.
5.
**Available at Middle Eastern and natural foods stores and some supermarkets.
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