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Grilled Cheese and Portobello Mushroom Sandwiches
Marinade:
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
2 teaspoons finely chopped fresh rosemary
2 cloves minced garlic
1 1/2 pounds Portobello mushroom caps
Salt
8 small soft Kaiser rolls, split, or 16 slices sourdough bread
Scant 1/2 cup pesto sauce*
1 pound Asiago cheese, thinly sliced
First, prepare the marinade. Combine the olive oil, vinegar, lemon juice, rosemary and garlic in a medium bowl. Set aside.
Gently wipe the Portobello mushroom caps with a damp towel to remove any dirt. Slice them 1/4" thick, or a little thicker, and add them to the marinade. Stir to coat thoroughly and let them marinate for 30 minutes, stirring once.
Preheat the oven to 450°. Spread the sliced mushroom caps on a baking sheet or 2, in a single layer, and season with salt. Roast them in the preheated oven just until soft, 8-10 minutes.
While the mushrooms are roasting, lightly toast the bread. Brush a little pesto sauce on the inside side of each piece. Remove the mushrooms from the oven and turn on the broiler.
Divide the mushrooms and cheese into 8 equal amounts. Working with just the bottom halves of bread now, spread 1 mushroom portion evenly over each piece of bread and top with 1 portion of cheese each. Broil just until the cheese is melted, 1 to 2 minutes, no more.
Top the sandwiches with the remaining bread and serve immediately.
Makes 8 delicious gourmet sandwiches.
Homemade Pesto for the Grilled Cheese Sandwich Recipe
(Store-bought pesto is excellent, as well.)