Vegetable Muffin Sandwich

      Instead of placing a whole oblong or square slice of cheese on the muffins, they could be cut with a biscuit cutter to fit the muffins and the scraps could be saved for a casserole or eaten as a snack.

 A snack???? Yum, sounds good to me.

Yield: 2 servings

• 2 tablespoons E.V. olive oil
• 2 Portobello mushrooms, cleaned, stems removed and broiled
• 2 super sandwich size English muffins, split and toasted
• 4 asparagus spears
• 4 (¼ " thick) sliced red onion
• 4 (¼ " thick) sliced plum tomatoes
• 4 (¼ " thick) sliced zucchni
• 8 thin slices provolone or Swiss cheese

1.  In a sauté pan, in olive oil, cook the asparagus, onion, tomatoes and zucchni until crisp tender and golden brown.

2.  Lightly butter the toasted muffins halves. Cut each mushroom into 4 slices.

3.  Layer each sandwich as follows: muffin, 1 cheese slice, 2 pieces mushroom, 1 onion slice, 1 tomato slice, 1 zucchni slice, 1 asparagus spear, cut in two pieces and 1 cheese slice.

4.  Repeat with remaining ingredients. Place the 4 muffin halves on a foil lined bake sheet. Place under a  preheated broiler for a minute or two until cheese is melted.