Grilled Garden Sandwiches
Very yummy!
Yield
4 servingsPrep
10 minCook
8 minReady
18 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
softened and divided |
|
| 8 | ounces |
mushrooms
sliced fresh |
|
| ½ | each |
purple onion
thinly sliced |
* |
| 2 | tablespoons |
mayonnaise
|
|
| 8 | slices |
bread
sandwich |
|
| 4 | slices |
monterey jack cheese
|
|
| 2 | each |
tomatoes
sliced |
|
| 4 | slices |
american cheese
process |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
softened and divided |
|
| 231.2 | ml/g |
mushrooms
sliced fresh |
|
| 0.5 | each |
purple onion
thinly sliced |
* |
| 3E+1 | ml |
mayonnaise
|
|
| 8 | slices |
bread
sandwich |
|
| 4 | slices |
monterey jack cheese
|
|
| 2 | each |
tomatoes
sliced |
|
| 4 | slices |
american cheese
process |
|
Directions
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
Add sliced mushrooms and onion, and sauté 5 minutes or until tender. Drain.
Spread mayonnaise on 1 side of half of bread slices; top with Monterey Jack cheese and tomato.
Spoon mushroom mixture evenly over tomato; top with American cheese. Cover with remaining bread slices.
Spread 1 tablespoon butter on 1 side of each sandwich.
Cook sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat until browned.
Spread remaining 1 tablespoon butter evenly on ungrilled side; turn and cook until lightly browned.
