Tuscan Portabella Melt Recipe

Directions:

1. TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:.
2. On a cutting board, cut the onion crosswise in half.
3. Cut the grape tomatoes in half lengthwise.
4. Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
5. Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
6. Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
7. TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:.
8. Season grill side or marinated mushrooms with salt & pepper blend.
9. Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
10. Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
11. Transfer to a paper-toweled plate in a single layer.
12. Thoroughly cool before refrigerating (If making earlier in the day).
13. TO MAKE THE TUSCAN PORTOBELLO MELT:.
14. 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).
15. 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.
16. Heat sauté pan over medium heat.
17. Evenly brush the top of sandwich with garlic oil.
18. Flip and place sandwich into sauté pan oil side down.
19. Brush second slice of bread with garlic oil.
20. Cover pan and cook sandwich until golden brown, do not burn.
21. Flip sandwich and press down lightly with metal spatula.
22. Cover and continue to cook until golden brown.
23. Slice sandwich diagonally in half.
24. Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
25. Enjoy!