Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich

The original recipe for this decadent sandwich called for a spreadable goat cheese. To mimic that, I used a combination of vegan feta (from Sunergia) and vegan cream cheese (from Tofutti). The result was perfect!

To start, heat 1/2 tsp. olive oil in a large skillet coated with cooking spray over medium heat. Add 1 cup thinly sliced onion and 1 cup thinly sliced red bell pepper; cook for 4 minutes. Add 1 (6-ounce) package of sliced portobello mushroom caps and cook for an additional 5 minutes.

Remove the pan from heat, and stir in 2 teaspoons red wine vinegar, 1 teaspoon capers, 1/4 tsp. salt, and 1/8 tsp. black pepper; set aside.

In a bowl, combine 2 tablespoons vegan cream cheese with 2 ounces crumbled vegan feta. Microwave for 30 seconds, then stir to combine - the mixture will be wonderfully spreadable!

Place 1 (2-ounce) slice of sourdough bread on each of 3 plates. I actually had sliced sourdough from Rudi's Organic Bakery at home, but as I was assembling the sandwiches I realized hearty, fresh sourdough might have been even better! Use whichever you prefer.

Spread about 2 tablespoons of the 'goat cheese' over each bread slice. Top each slice with 3 (1/8-inch thick) slices of tomato, and about 2/3 cup of the mushroom mixture. Here's what the 'goat cheese' looks like before the rest of the topping go on:

Each open-faced sandwich is 410 calories. I recommend eating with a fork and a knife, or you'll have a big mess on your hands!

Cost:
red bell pepper $1.73
portobello mushrooms $3.49
tomato $4.34