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1
Preheat the oven to 450.
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2
Lightly oil a baking sheet.
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3
In a bowl, whisk together 3 tablespoons of olive oil and the vinegar.
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4
Slice the portabellas and red onion and add to the bowl.
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5
Stir well to coat evenly with marinade.
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6
Spread on the baking sheet and sprinkle with salt and pepper.
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7
Roast in the oven until the onions are softened and the mushrooms are juicy, about 10 minutes.
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8
Remove from the oven and set aside.
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9
Reduce the oven temperature to 350.
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10
To build the sandwiches, lightly brush one side of two tortillas with oil and place them oiled-side down on a clean baking sheet.
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11
Spread the top side of the tortillas with cream cheese.
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12
Pile roasted portabellas and onions on the cream cheese.
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13
Spread pesto on two more tortillas and lay them on top of the onions.
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14
Top the pesto-covered tortillas with tomato and cheese slices.
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15
Place the last two tortillas on the stacks and brush the tops with oil.
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16
Bake until the cheese is melted and the top and bottom tortillas are crisp, about 15 minutes.
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17
Let the sandwiches cool for a minute or two before cutting into quarters.
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18
Although this sandwich is filling enough on its own, Red Bean, Potato & Arugula Soup (page 124) would be a nice accompaniment.
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19
Vanilla ice cream with one of our Two Sweet Sauces (page 280) would be the perfect dessert.
