Meridian Cafe Portobello Mushroom Sandwich

Source: Meridian Cafe, Louisville, Kentucky

1/4 cup vegetable oil
4 large portobello mushrooms (about 1 1/4 pounds)
1 large onion, thinly sliced
2 teaspoons Cajun seasoning
2 teaspoons lemon pepper seasoning
12 slices crusty whole wheat bread

Sauce:
2/3 cup ranch dressing
1/4 cup tahini
1/4 cup milk

Toppings :
12 thin tomato slices
6 thin slices Swiss cheese
Red leaf lettuce, as desired

Heat oil in a heavy, large skillet over medium-high heat. Add mushrooms, onions and Cajun and lemon pepper seasonings. Cook until tender, about 10 minutes. (The mushrooms will look wet.)

Toast bread and top 6 slices with a few tablespoons of the mushroom mixture.

Stir ranch dressing, tahini and milk together in a small bowl until well blended to make a sauce.

Pile each mushroom-covered slice with about 1 tablespoon of the sauce, two tomato slices, a piece of Swiss cheese and red leaf lettuce. Top each pile with another slice of toast.

Serves 6.

Preparing ahead: You may saut� the mushrooms and mix the sauce ahead, then keep both in the refrigerator to make sandwiches as needed.