Sand(wich) in Hand
Serving Size: 1 sandwich (entire recipe)
PointsPlus® value 8*
HG Alternative: Instead of cooking the mushrooms with wine and water, prepare them plain and then toss with 1/2 tbsp. light red-wine vinaigrette.
HG FYI: This recipe calls for Sargento cheese due to its impressively low sodium count. Feel free to use any reduced-fat Swiss cheese; just know that the total sodium may vary.
We know that a sandwich loaded with delicious items can be tempting. But don't think that just because it fits between your palm and digits, it can't be that bad in the fat and calorie departments -- see Applebee's meat and mushroom melt for proof. Stick with our swap, and you'll be well fed and out of danger.
1 slice center-cut bacon or turkey bacon
1/4 cup thinly sliced red onion
1/2 cup sliced mushrooms
1 oz. (2 tbsp.) red wine, or HG Alternative
2 slices light bread
1 slice Sargento Reduced Fat Swiss Cheese
2 oz. thinly sliced roast beef (about 7 slices)
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until softened, about 4 minutes.
Remove onion. Add mushrooms to the skillet. Carefully add wine and 1 oz. (2 tbsp.) water. Cook and stir until mushrooms are soft and liquid has evaporated, about 5 minutes.
Lay bread slices flat, and top one slice with cheese, roast beef, onion, and mushrooms. Break bacon in half and place over mushrooms. Add the other bread slice, and spread the top with 1 tsp. butter.
Clean skillet, re-spray, and return to medium heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 tsp. butter.
Cook until lightly browned, about 2 minutes per side, pressing down with a spatula to seal. Enjoy!
MAKES 1 SERVING