Open Face Mushroom and Spinach Sandwiches

When my sister was in town last weekend we saw a commercial with these sandwiches. They looked so yummy and easy to make so we made a quick trip to HEB to get the ingredients.

They were SO yummy and a perfect lunch. You can make the different components in advance (mushrooms, ricotta mixture) and then it is an easy lunch to throw together during the week.

Open Face Mushroom and Spinach Sandwiches


4 whole grain sandwich thins
1 cup part skim ricotta
5 sun dried tomatoes
2 teaspoons + 2 tablespoons of the sun dried tomato oil
1 pound mushrooms, sliced
fresh baby spinach
Parmesan cheese
salt
pepper

Preheat oven to 350 degrees. Split sandwich thins and toast until lightly golden brown.

Combine sun dried tomatoes, ricotta, and 2 teaspoons of sun dried tomato oil, a pinch of salt and pepper in a food processor and blend until smooth.

Saute the mushrooms in 2 tablespoons of sun dried tomato oil. Season with salt and pepper.

To assemble, spread ricotta and sun dried tomato mixture on sandwich thins, top with a few baby spinach leaves, then mushrooms and sprinkle parmesan on top.

Bake for 5-7 minutes to heat through.

So YUM!!