Roasted Portabella and Mozzarella Melt |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sandwich is great with gooey cheese and juicy, meaty mushrooms, layered between deliciously crispy, toasted bread. Ingredients:
2 medium portabella mushrooms, stems trimmed, caps rinsed and patted dry |
2 teaspoons extra virgin olive oil |
2 tablespoons balsamic vinegar |
sea salt |
fresh ground black pepper, to taste |
3 tablespoons pesto sauce |
8 slices whole wheat bread |
6 ounces mozzarella cheese, thinly sliced |
4 slices ripe tomatoes |
2 teaspoons margarine |
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!
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