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1
Coat the mushroom and onion with oil and sprinkle with salt and thyme, to taste.
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2
Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat on the stove.
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3
Place the mushroom in the pan, round side down, along with the onion, side by side.
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4
Cook for 5 minutes without flipping.
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5
Meanwhile, pull string cheese into pieces and set aside.
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6
Season the mayo with cayenne pepper, to taste; mix well and set aside.
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7
Flip the mushroom and onion in the pan.
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8
Top the mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened.
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9
Remove from the pan and set aside.
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10
Split apart the bun and spread the inside of each half with butter.
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11
Sprinkle with garlic powder.
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12
Place the bun halves in the pan, still over medium-high heat, with the buttered sides down.
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13
(Alternatively, toast bun halves in a toaster oven.)
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14
Once warm and toasty, after 1 to 2 minutes, remove and plate with the buttered sides up.
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15
Spread the buttered side of the bun's top half with mayo, and set aside.
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16
Place the mushroom on the bottom half of the bun; top with onion, tomato, and lettuce.
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17
Finish off your sandwich with the top half of the bun.
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18
Now CHEW!
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19
PER SERVING (entire recipe): 263 calories, 10.25g fat, 786mg sodium, 32.5g carbs, 7.5g fiber, 7g sugars, 15.5g protein
