Healthier T.g.i.f. Tuscan Portobello Sandwich Melt/Soup |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 5 |
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This is a variation of Pie Queen's T.g.i Friday's Tuscan Portobello Melt, #274018 made for the Make It Healthier tag game. I wanted to make this because we have a vegetarian in our family. I suggest that you make the buns and roasted red pepper the day beforehand and that is the reason I organized the recipe the way I did:) I also think that if you did not want to broil the sandwich bottoms and used a soft cheese like goat cheese that it would be good. I started the soup first and then worked on the sandwiches. It does have a lot of steps but it is really two recipes instead of one. For the buns, I used Barb Gertz's Recipe High Fiber Bran Bread ,#56668 Ingredients:
4 red peppers, seeded and cut into half lengthwise |
2 tablespoons olive oil |
1/4 teaspoon black pepper |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 cup potato, grated |
1/3 cup carrot, grated |
1/2 cup celery, finely chopped |
1/4 cup onion, diced |
3 (14 1/2 ounce) cans no-salt-added diced tomatoes, with juice |
1/2 cup basil leaves, chopped |
4 cups vegetable broth |
1/2 teaspoon black pepper, to taste |
3 portabella mushrooms |
2 tablespoons onions, diced |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1 teaspoon dried oregano |
1 tablespoon garlic, minced |
1/4 teaspoon black pepper |
1 tomato |
5 (3 ounce) high-fiber rolls |
5 ounces provolone cheese |
Directions:
1. To roast the red peppers for the soup: Preheat oven to 500 degrees, line pan with foil, smooth out foil, pour 2 tablespoons of oil into baking sheet, and place the peppers cut side up on the oil, and season them with pepper.
2. Turn the peppers over, and roast in the oven for 18 minutes or until the skin blisters (it should blacken slightly).Put warm peppers in a bowl, and cover with plastic wrap.
3. Set aside to cool for at least 30 minutes. No peeking.
4. When peppers are cool, remove and discard the skins, slice into 1/4” pieces.
5. In a 5 quart dutch oven over medium heat, add the 2 tablespoons oil, butter, potato, carrots, celery, and onion; sauté until vegetables are tender.
6. Add roasted peppers, canned tomatoes undrained, basil, and vegetable broth.
7. Bring to a boil; simmer uncovered for 1 hour and 35 minutes (when the potato and carrot is done).
8. Add pepper.
9. Optional: Remove soup from heat and transfer to a food processor fitted with a metal blade. process until mixture has reached a smooth consistency.
10. Sandwich: Rub off mushrooms, remove the gills, slice, and place the mushrooms in a shallow pan.
11. Add onion to the mushroom slices.
12. In a small bowl, whisk together the vinegar, oil, oregano, garlic, and pepper.
13. Pour this liquid mixture over the mushroom mixture.
14. Let stand at room temperature for 15 minutes or so, turning twice.
15. Preheat oven to 350 degrees.
16. Bake mushroom mixture at 350 degrees for 20 or 30 minutes.
17. Preheat broiler.
18. Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese.
19. Set the top halves onto pan so they toast separately.
20. Broil until cheese melts (2-3 minutes).
21. Set top halves onto bottoms and serve with soup.
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