How to Make a Tuscan Portobello Melt Sandwich

A vegetarian diet can be a bit of a bore sometimes, and finding new ways to make a tasty sandwich or meal can be challenging. This recipe is a takeoff of the Tuscan Portobello Sandwich from a popular restaurant chain and will make a midweek meal a pleasure. To cut the prep time, make the onion and tomato relish anytime and keep it in the fridge until you're ready.

Difficulty: Moderate

Instructions

Things You'll Need:

• Ciabatta rolls, sliced
• Oil spray
• Sauté pan
• Garlic powder
• Monterey jack cheese
• Provolone cheese

Cooking the Portobellos

1. Cut mushrooms into thick slices.

2. Sauté in a pan with a small amount of olive oil. Cook until the mushrooms darken and soften.

3. Remove from heat.

Onion and Tomato Relish

4. 

   Cut grape tomatoes lengthwise. Cut the red onion.

5. Sauté the onions and tomatoes in a small amount of olive oil for about 2 minutes

6. Add remaining ingredients and cook an additional 2 minutes until the tomatoes are soft. Put the ingredients in a bowl and set aside until you assemble the sandwiches

Assemble the Sandwich

7. 

   Assemble the sandwich on a cutting board. On the bottom bun, add a slice of provolone cheese, the tomato and onion mixture and the mushrooms. Finish it off with Monterey jack cheese and the top of the bun.

8. Spray the top of bun with oil and shake a small amount of garlic powder on top. Meanwhile, heat some oil in a pan over a medium high flame.

9. Flip sandwich topside down into the hot pan. Spray the bottom of the bun with oil.

10. After a few minutes flip the sandwich over to brown the bottom bun. Cook until the cheese gets hot and melty.

11. Remove the sandwich from the pan with a spatula.

Tips & Warnings

• Make with oven baked fries and serve with a zesty mayo.
• Cut sandwiches in half to make them easier to eat.
• Sandwiches will lose some of their stuffing during the browning stage. Simply scoop up the drippings and serve on the side