Vegetarian: Vegetarian Dishes: Toasted Mushroom and Sun-dried Tomato Sandwiches

Fancy a quick, tasty lunch or snack? Enjoy this mouth-watering recipe.

Author: CalorieKing
Date: November 01, 2012

Suggestions: You can make the sandwiches ahead. Wrap in plastic and keep in the fridge for up to six hours before toasting and serving.

Serves: 4 person(s)
Yield: 4 x half sandwiches

Preparation Time: 10 mins
Cooking Time: 15 mins

Ingredients:

    285.71 g button mushrooms, sliced
    1 pinch of salt, divided
    1 pinch of black pepper, divided
    100 g baby spinach leaves
    1/2 cup sun-dried tomatoes, chopped
    3/4 cup grated, reduced-fat cheddar cheese
    200 g Turkish bread, sliced into four servings

Directions:

    Heat a frying pan and spray it with cooking spray. Add mushrooms and cook, stirring occasionally, for three minutes or until soft. Drain on paper towel. Lightly season with salt and pepper.

    Preheat a grill or sandwich toaster on medium-high. Arrange spinach leaves, mushrooms, sun-dried tomatoes, and cheese evenly on the Turkish bread. Lightly season with salt and pepper. Top with remaining bread and press down firmly.

    Place sandwiches under the grill or in the sandwich toaster and cook for five minutes or until toasted. Cut in half and serve.

Variations:

    If adding additional salt and pepper, adjust the nutritional data.

Nutritional Information
(Per Serving)

Calories:220 cals
Kilojoules:917 kJ
Fat:5.1 g
Carbohydrates:34.2 g
Protein:13.6 g
Cholesterol:4.5 mg
Sodium:558 mg
Saturated Fat:1.4 g
Fiber:5.8 g
Calcium:129.0 mg
Total Sugars:1.8 g

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