Grilled Mushroom Pepper Whole Wheat Sandwich

• 4 medium fresh portabella mushroom caps (3 1/2-4 inch)
• 4 red onions, slices (1/2-inch thick)
• 2 tablespoons reduced-fat mayonnaise or 2 tablespoons reduced-fat salad dressing
• 2 teaspoons reduced-fat balsamic vinaigrette
• 8 slices whole wheat bread
• 4 slices reduced-fat mozzarella cheese
• roasted red pepper, patted dry
• 8 large basil leaves

1. Heat closed medium sized contact grill for 5 minutes.
2. Place mushrooms on grill.
3. Close grill; cook 4-5 minutes or until slightly softened.
4. Remove mushrooms from grill.
5. Place onions on grill.
6. Close grill; cook 4-5 minutes or until slightly softened.
7. Remove from grill.
8. In small bowl, mix mayonnaise and vinaigrette; spread over bread slices.
9. Top 4 bread slices with mushrooms, cheese, onion, bell pepper and basil.
10. Top with remaining bread, mayo side down.
11. Place 2 sandwiches on grill.
12. Close grill; cook 2-3 minutes or until sandwiches are golden brown and toasted.
13. Repeat with remaining 2 sandwiches.

fresh portabella mushroom caps, red onions, mayonnaise, vinaigrette, whole wheat bread, mozzarella cheese, red pepper, basil

Taken from www.food.com/recipe/grilled-mushroom-pepper-whole-wheat-sandwich-490299 (may not work)