Portabello-Lettuce Tomato Sandwiches
4 large Portobello mushroom caps
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. Balsamic vinegar
1 tsp. chopped chipotles en adobo
1 tbsp. olive oil
4 slices of Ezekiel 4.9 bread
4 leaves Boston lettuce
4 slices tomato
4 thin slices red onion
Season mushroom caps with salt and pepper, then brush with the balsamic vinegar. Spray a nonstick saucepan with nonstick spray and set over medium-high heat. Cook the mushrooms until lightly browned, turning gently, about 2 minutes on each side. While mushrooms are browning, combine chipotles and the olive oil in a bowl and set aside.
Build your sandwich by layering lettuce onions and tomato slices on the bread. Place the mushroom on top and drizzle with flavored olive oil.
*Recipe courtesy of Dr. Rey, author of Body by Rey. Visit www.bodybyrey.com.*