Americans are fired up about outdoor cooking: 80% of us own grills. And we're not waiting for the weekend.
2 cups loosely packed arugula or watercress
2 tablespoons balsamic vinegar
1 loaf focaccia or ciabatta bread, about 1-inch thick
4 large portobello mushrooms (about 1 pound), stems removed and each cut in half
2 medium tomatoes (about 8 ounces each), cut into 3/4-inch-thick slices
2 tablespoons extra virgin olive oil
Salt and coarsely ground black pepper
4 ounces mozzarella cheese, thinly sliced
1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, toss arugula and vinegar until evenly coated. From loaf of focaccia, with serrated knife, cut two 8" by 2" pieces. Cut each piece horizontally in half to make a total of four 8" by 2" pieces.
2. Brush mushrooms and tomatoes on both sides with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place mushrooms, stem-sides up, and tomatoes on hot grill rack and cook 6 to 8 minutes or until tender and charred, turning over once. Transfer tomatoes to plate. Arrange mozzarella on mushrooms; cover and cook 1 to 2 minutes longer or until cheese melts.
3. Place bread, cut-sides up, on work surface; top with arugula mixture, grilled tomatoes, and cheese-topped mushrooms. Cut each sandwich in half and serve immediately.
(Based on individual servings)
Total Fat: 15 g
Saturated Fat: 5 g
Cholesterol: 22 mg
Sodium: 595 mg
Carbohydrates: 43 g
Fiber: 6 g
Protein: 14 g
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