Roasted Portabella And Mozzarella Melt

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!