Lunch: Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich Recipe | MyRecipes

Our Test Kitchens staff suggests that you microwave the goat cheese at MEDIUM for 1 minute to soften for easy spreading.

Ingredients

1/2 teaspoon olive oil
Cooking spray
1 cup thinly sliced onion, separated into rings
1 cup thinly sliced red bell pepper
1 (6-ounce) package portobello mushroom caps, thinly sliced
2 teaspoons red wine vinegar
1 teaspoon capers
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces goat cheese
3 (2-ounce) slices sourdough bread, toasted
9 (1/8-inch-thick) slices tomato

Instructions

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and bell pepper; sauté 4 minutes. Add mushroom caps, and sauté 5 minutes or until tender. Remove pan from heat. Stir in the vinegar, capers, salt, and black pepper.
Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and 2/3 cup mushroom mixture.

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