Eating Well's PBT Recipe

2 Tbsp. reduced-fat mayonaise
2 Tbsp. nonfat sour cream or nonfat plain yogurt
1 tsp. fresh lemon juice
1 Tbsp. olive oil
2 4-oz. portobello mushrooms, stems
removed, caps wiped clean and sliced
3/8 inch thick.
salt & freshly ground black pepper
8 slices sourdough bread
1 clove garlic, halved
1 cup loosely packed basil leaves, washed, dried and torn into shreds
2 vine-ripened tomatoes, cored & sliced

Prepare grill or preheat broiler. In a small bowl, stir together mayonnaise, sour cream or yogurt, and lemon juice. Brush olive oil over the cut sides of the mushrooms. Grill or broil mushroom slices until tender and golden, 2 to 3 minutes per side. Season with salt and pepper. Meanwhile, toast bread on the grill or under the broiler. Rub both sides of the bread with garlic clove.

Spread half of the mayonnaise mixture over 4 toasted bread slices and arrange basil on top. Top with the grilled mushroom slices, followed by the tomato slices and salt and pepper. Finish with a dollop of the remaining mayonnaise mixture and cover with the remaining pieces of toast. Cut sandwiches in half and serve immediately.