Bada Bing Betty's Tuscan Portobello Melt (Grilled Cheese)
"Also known as Tuscan Portobello Melt.This winning recipe (combined with Recipe #193721) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about then and I know why. Delicious!"
photo by Sharlene~W
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
5
ingredients
- 10 slices sourdough bread
- 3 tablespoons extra virgin olive oil
- 1 large red onion, thinly sliced
- 1⁄2 cup unsalted butter
- 1 pint grape tomatoes
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
- 3 large portabella mushroom caps, sliced
- 1⁄4 cup white wine
- 5 fresh thyme sprigs
- 1 1⁄4 cups grated provolone cheese
- 1 1⁄4 cups grated monterey jack cheese
directions
- Preheat oven to 350°F.
- In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
- In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
- In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
- Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
- In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
- Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
- Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
- To serve: Cut in half and serve with a cup of soup.
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Reviews
-
Don't you hate it when people change the recipe and then rate it? I took a few short cuts and the result was just so good that I think the original has to be even better, so I feel it's probably a safe bet to give the recipe 5 stars. I sauteed the onions in butter, than added tomatoes and briefly sauteed them in the balsamic and wine. I sauteed the mushrooms separately in butter. Then I followed the directions for steps 6-9. The sandwich was just so incredibly good! All that cheese and the vegetables were a perfect combination. Thanks for posting the recipe. -
I made these for dinner tonight. My red onion was HUGE! So I only used three quarters of it. They were a little time consuming, and messy. It was hard to flip them without losing all the delicious ingredients inside. I'd love to try them on a sandwich grill, no flipping involved. I may also add another portabella. It was so good. The entire family enjoyed them. I served them with Tortellini Tomato Soup. (#35988) They complimented each other perfectly. Thanks for a fantastic meal. -
So delicious!!!!! I used extra aged cheddar cheese because I am lactose intolerant and aged cheddar is low in lactose. -
Pretty good. My husband liked them as well. I didn't have sour dough bread so I have a feeling it may have made them better. I do not think I would do this recipe again though this way as it is a bit time consuming; I might try doing the ingredients all on the stove top instead to save time (and dishes for cleaning). Thanks for sharing. -
I didn't have the recommended cheeses or sourdough bread, but Mr. Wonderful picked up a block of truffle cheese and I had garlic wrap bread handy. Oh. My. Goodness! I cut down the grilling/frying time to not burn the wrap, but it still turned out DELICOUS! Thank you so much for this recipe. I'll definitely make it again and again.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
