Also known as Tuscan Portobello Melt.This winning recipe (combined with Smokin' Fire Roasted Red Pepper Soup) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about then and I know why. Delicious!
- 10 slices sourdough bread
- 3 tablespoons extra virgin olive oil
- 1 large red onion, thinly sliced
- 1⁄2 cup unsalted butter
- 1 pint grape tomatoes
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
- 3 large portabella mushroom caps, sliced
- 1⁄4 cup white wine
- 5 fresh thyme sprigs
- 1 1⁄4 cups grated provolone cheese
- 1 1⁄4 cups grated monterey jack cheese
- Preheat oven to 350°F.
- In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
- In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
- In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
- Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
- In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
- Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
- Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
- To serve: Cut in half and serve with a cup of soup.
So delicious!!!!! I used extra aged cheddar cheese because I am lactose intolerant and aged cheddar is low in lactose.
Pretty good. My husband liked them as well. I didn't have sour dough bread so I have a feeling it may have made them better. I do not think I would do this recipe again though this way as it is a bit time consuming; I might try doing the ingredients all on the stove top instead to save time (and dishes for cleaning). Thanks for sharing.
I didn't have the recommended cheeses or sourdough bread, but Mr. Wonderful picked up a block of truffle cheese and I had garlic wrap bread handy. Oh. My. Goodness! I cut down the grilling/frying time to not burn the wrap, but it still turned out DELICOUS! Thank you so much for this recipe. I'll definitely make it again and again.