We're SO ready to throw giant mushrooms into sandwiches! This thing is a hit with vegetarians and omnivores alike.
1 large portabella mushroom, stem removed
1 tsp. olive oil
1/8 tsp. salt, or more to taste
2 dashes ground thyme, or more to taste
1 tbsp. fat-free mayonnaise
Dash cayenne pepper, or more to taste
1 stick light string cheese
1 Arnold Select/Oroweat Sandwich Thins roll or Pepperidge Farm Deli Flats roll
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 dashes garlic powder
1 thick slice red onion, all rings intact
1 large slice tomato
1/2 cup shredded lettuce
Coat both sides of the mushroom with oil and sprinkle with salt and thyme. Gently rub the seasonings into the mushroom and set aside.
Season mayo to taste with cayenne pepper. Mix well and set aside. Pull string cheese into pieces and set aside as well.
Split apart your roll and spread the inside with butter. Sprinkle with garlic powder.
Bring a large skillet or a grill pan sprayed with nonstick spray to medium-high heat. Place roll halves in the pan with the buttered sides down. Once warm and toasty, remove and plate with the buttered sides up.
Place mushroom in the skillet/pan, rounded side up, along with the onion, side by side. Cook for 5 minutes, and then flip both.
Top mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened.
Place mushroom on the bottom half of the roll. Top with onion, tomato, and lettuce. Spread the buttered side of the roll's top half with mayo, and finish off your sandwich with it. Now CHEW!
MAKES 1 SERVING