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Nutrition Facts
Serving Size 1 (372g) Recipe makes 5 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar 5 fresh thyme sprigs
Calories 854
Calories from Fat 432		(50%)
Amount Per Serving		%DV
	Total Fat 48.0g	73%
	Saturated Fat 24.7g	123%
	Monounsaturated Fat 17.2g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 96mg		32%
Sodium 1232mg		51%
Potassium 645mg		18%
Total Carbohydrate 76.0g		25%
	Dietary Fiber 5.7g	22%
	Sugars 3.0g
Protein 28.9g		57%
detailed view... how is this calculated?

Bada Bing Betty's Tuscan Portobello Melt (Grilled Cheese Sandwic

Recipe #193692 | 40 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Nov 3, 2006

(Also known as Tuscan Portobello Melt). This winning recipe (combined with Smokin' Fire Roasted Red Pepper Soup) 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!

SERVES 5 (change servings and units)

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

1
Preheat oven to 350°F.
2
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.
3
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.
4
In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
5
Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
6
In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
7
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.
8
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.
9
To serve: Cut in half and serve with a cup of soup.

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Featured Reviews for This Recipe

From: Siava

On Apr 19, 2009

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.

1 person found this review helpful

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From: WiGal

On Jan 10, 2008

I am always looking for something that my vegetarian and men will all enjoy and this fits the bill to a "t" I lightened this recipe for the Make It Healthier game. The soup and sandwich were very good, so I am convinced that the full fat version would be a 10 star rating Thank you for posting a wonderful recipe.

0 people found this review helpful

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From: bobo3039

On Dec 5, 2006

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.

5 people found this review helpful

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From: JillM

On Aug 31, 2008

These sandwiches were awsome. Portobellos were on sale so I stocked up and searched for something to make with them later. The wine and balsamic really give that extra demention that. I cut my tomatoes in half so they wouldn't burst in your mouth. My husband commented that the cherry tomatoes were a good idea because they don't turn to mush like regular ones would. We used some of the leftover veggies and cheese in omlets the next day. Thanks so much for a great recipe.

3 people found this review helpful

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