Yield: 4 servings
|4 \N||Cloves Garlic; pressed|
|2 larges||Portabella Mushrooms|
|1 \N||Avocado; thinly sliced|
|8 slices||Bread; lightly toasted and buttered|
At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is from Recipe-a-Day member J. Dailey.
Recipe-a-Day member Dailey informed The Kitchen Staff that today's recipe "makes an excellent lunch or can be cut into quarters and served as an appetizer."
In a heavy skillet over medium heat, fry the bacon until crisp, and drain on paper towels.
Meanwhile, warm the butter in a separate skillet over medium heat and sauté the garlic until fragrant, about 2-3 minutes. Brush both sides of mushrooms with the butter and grill for 6 to 8 minutes, until tender. Slice the mushrooms into ¼-inch-thick slices.
To assemble sandwiches, place 3 slices of bacon, one-fourth of the sliced avocado, and one-fourth of the sliced mushrooms on each of four pieces of toasted bread. Season with black pepper to taste, cover with another piece of toast, and serve.
Kitchen Staff Tip: So you like the idea of this tasty little sandwich, but you'd like to cut out some of the fat and calories? Try preparing today's recipe with turkey bacon as a substitute for the original recipe. You'll find the sandwich just as satisfying, and you'll have removed much of the unnecessary fat.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jan 27, 1999, converted by MM_Buster v2.0l.