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Photo by: Joseph De Leo
Serve this sandwich with your favorite grilled potatoes and Aïoli on the side. Onion sprouts can usually be found in a natural foods store, but if they are not available, use your choice of sprouts.
If using chanterelles and creminis, cut them in half; leave the shiitake and oyster mushrooms whole. Toss all the mushrooms in the oil to coat completely. Season with salt and pepper. On a well-oiled grill or grilling rack, cook the mushrooms over medium-hot coals for 3 to 9 minutes, or until soft and lightly browned, turning as necessary. Remove the mushrooms as they cook and keep warm. Brush each slice of bread on both sides with a little oil and lightly grill.
Place 2 radicchio leaves on 3 pieces of bread. Top with the mushrooms and onion sprouts. Top with the remaining bread, cut in half, and serve.
Nutrients per serving (% daily value)
Nutritional information does not include Garlic Oil or Basil Bread. For nutritional information on Garlic Oil or Basil Bread, please follow the links above.