Portobello Patty Melt

Submitted by escripps

"Tasty vegetarian sandwich. Taken from "Real Simple" magazine, April 2020."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄2 teaspoon smoked paprika
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup olive oil, divided
• 1⁄2 teaspoon kosher salt
• 8 mushrooms (Portobello caps)
• 1 yellow onion, thinly sliced
• 4 tablespoons unsalted butter
• 8 sourdough bread, slices
• 1⁄4 cup Dijon mustard
• 8 ounces Fontina cheese, shredded
• 2 cups packed baby arugula

directions

1. Preheat oven to 450 degrees F. Stir paprika, pepper, salt, and 3 tablespoons of olive oil in a small bowl. Rub mushrooms with the mixture and arrange, gill sides down, on a baking sheet. Bake until tender and lightly browned about 20 minutes.
2. Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high . Add onion and cook (I also added arugula here after onions were mostly done), stirring often, until softened and lightly browned. 10 to 12 minutes. transfer to small bowl, reserving skillet.
3. Spread .5 tablespoon butter on 1 side of each slice of bread. Divide 1 tablespoon of mustard among unbuttered sides of the bread. Top each half with cheese. layer with arugula, onion, mushroom and remaining cheese. Assemble the sandwiches with the buttered sides out.
4. Cook the sandwiches in the skillet over medium heat flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes on each side.
5. Serve with small dill pickles.