-
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 saute pan; add the onions and saute 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 saute pan over medium heat.
-
17
Evenly brush the top of sandwich with garlic oil.
-
18
Flip and place sandwich into saute 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!
