sandwiches

Ingredients

	2 Tbsp red wine vinegar
	2 Tbsp shallot(s), (about 1 large)
	1/4 tsp table salt
	1/4 tsp black pepper, freshly ground
	1 1/2 tsp olive oil, divided
	6 oz portobello mushroom(s), sliced
	2 small zucchini, thinly sliced lengthwise
	1 loaf/loaves French baguette bread
	1/2 cup(s) semisoft goat cheese, with herbs
	1 tsp dried thyme
	1 large tomato(es), thinly sliced

Instructions

• Combine first 4 ingredients; stir well with a whisk.
  
  
• Heat 11⁄2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; sauté 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.
  
  
• Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; sauté 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with red wine vinegar mixture and remaining 1 teaspoon oil; toss gently.
  
  
• Preheat broiler.
  
  
• Cut baguette crosswise into 4 pieces; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.
  
  
• Combine goat cheese and thyme; spread evenly over toasted baguette slices. Layer 4 toast slices evenly with 1⁄4 of mushroom mixture and tomato slices. Top with remaining baguette slices. Yield: 4 servings (serving size: 1 sandwich).