Portobello Mushroom Sandwiches with Tahini Sauce

ingredients

• 12 slices crusty whole wheat bread
• 1/4 cup vegetable oil
• 4 large portobello mushrooms (about 1 1/4 pounds), stemmed, cut into 0.333 inch-thick slices
• 1 large onion, thinly sliced
• 2 teaspoons Creole or Cajun seasoning
• 2 teaspoons lemon pepper seasoning
• 2/3 cup purchased ranch dressing
• 1/4 cup tahini (sesame seed paste)
• 1/4 cup milk
• 12 thin tomato slices
• 6 thin slices Swiss cheese
• Red leaf lettuce

directions

Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted.

Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion, saute until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning, saute 2 minutes.

Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.