2 tb Reduced-fat Mayonnaise

      2 tb Nonfat Sour-Cream or Nonfat

           -Plain Yogurt.
      1 ts Fresh Lemon juice

      1 tb Olive Oil

      2    4 oz Portabello, stems

           -removed, caps wiped clean
           -and sliced 1/8 inch.
           Freshly ground salt and
           Black pepper to taste
      8 sl Sourdough Bread

      1    Clove garlic, halved

      1 c  Basil loosely packed &

           -washed, dried & shredded
           -only shred if large.
  : Prepare grill or preheat broiler. In a small bowl, stir together
  mayonnaise, sour cream or yogurt, and lemon juice. Brush olive oil over
  the mushrooms. Grill or broil mushroom slices until tender and golden, 2
  to 3 minutes a side . Season with salt and pepper. meanwhile, toast
  bread on the grill on under the broiler. Rub both sides of the bread
  with garlic clove. Spread half of the mayonnaise mixture over 4 toasted
  bread slices and arrange basin on top. Top with the grilled mushroom
  slices, followed by the tomato slices and salt and pepper. Finish with a
  dollop of the remaining mayonnaise mixture and cover with the remaining
  pieces of toast.