Tuscan Portabella Melt

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:
  • On a cutting board, cut the onion crosswise in half.
  • Cut the grape tomatoes in half lengthwise.
  • Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
  • Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
  • Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
  • TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:
  • Season grill side or marinated mushrooms with salt & pepper blend.
  • Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
  • Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
  • Transfer to a paper-toweled plate in a single layer.
  • Thoroughly cool before refrigerating (If making earlier in the day).
  • TO MAKE THE TUSCAN PORTOBELLO MELT:
  • Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day).
  • Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread.
  • Heat sauté pan over medium heat.
  • Evenly brush the top of sandwich with garlic oil.
  • Flip and place sandwich into sauté pan oil side down.
  • Brush second slice of bread with garlic oil.
  • Cover pan and cook sandwich until golden brown, do not burn.
  • Flip sandwich and press down lightly with metal spatula.
  • Cover and continue to cook until golden brown.
  • Slice sandwich diagonally in half.
  • Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
  • Enjoy!
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