BEEF AND CHEESE + SANDWICHES

BEEF AND CHEESE + SANDWICHES 2 cups sliced fresh mushrooms pinch of salt, optional pinch of fresly ground black pepper pinch of rosemary 2 tbsp low-fat mayo 4 slices whole-wheat bread, toasted 2 slices beef cuts 2 slices reduced-fat Swiss cheese Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat and add the mushrooms. Cook, stirring occasionally, for 5 minutes or until lightly browned. Sprinkle with the salt, pepper, and rosemary, stir to combine. To assemble, spread the mayo on two pieces of the toast. Top each with half the mushroom mixture, 1 slice of beef cut and 1 slice of cheese. Top with the remaining pieces of toast. Cut each sandwich in half diagonally and serve with a pickle spear, if desired. Note: This sandwich has a good carb/protein ratio making it okay for diabetics. Each sandwich has approximately 19 g of protein and 32 g of carbs.