Roasted Portabella and Mozzarella Melt

Total Time
30mins
Prep 10 mins
Cook 20 mins

This sandwich is great with gooey cheese and juicy, meaty mushrooms, layered between deliciously crispy, toasted bread.

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Rub mushrooms with olive oil and vinegar.
  3. Season with salt and pepper.
  4. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
  5. Thinly slice mushrooms once cooled.
  6. Do not turn off oven.
  7. Spread pesto on all 8 pieces of bread.
  8. Divide mozzarella on 4 pieces of bread.
  9. Put tomato slices on top of cheese.
  10. Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
  11. Heat a medium nonstick skillet over medium heat.
  12. Melt margarine.
  13. Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
  14. Turn over and brown the other side.
  15. Each side should take 2-3 minutes to brown.
  16. Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
  17. Enjoy!
Most Helpful

4 5

A must try for the mushroom lover! I used Pesto for the pesto, served open faced on thick slices of French bread & cooked entirely in the oven. I don't like hot tomato, so I omitted the slices. Thanx Sharon!