- 2 large portobello mushrooms, sliced
- 1 red bell pepper, seeded and sliced
- 1 small onion, sliced
- Olive oil cooking spray
- 8 slices sourdough bread
- 1/4 cup crumbled blue cheese
- 4 slices Monterey Jack Cheese
Coat a large nonstick skillet with olive oil cooking spray and saute mushrooms, pepper and onion 4-5 minutes or until tender.
Assemble sandwiches by spraying outside of each slice of bread with olive oil cooking spray. Place one slice low-fat Monterey Jack cheese on top of the bottom piece of bread.
Top evenly with vegetable mixture. Top each with 1 tablespoon crumbled blue cheese and the second slice of bread.
Cook sandwiches in nonstick skillet over medium heat 2 minutes on each side or until golden brown.