When was the last time you really enjoyed grilled cheese sandwiches?
When was the last time you served them to your guests? Ah... for that you need a gourmet grilled cheese sandwich recipe with Asiago cheese, pesto, fresh rosemary and Portobello mushrooms. Prepare the invites!
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
8 small soft Kaiser rolls, split, or 16 slices sourdough bread
Scant 1/2 cup pesto sauce*
1 pound fresh 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. (You can leave the caps whole is the right size.) 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. Or you can serve the sandwiches with regulars like tomato and onions; great either way.
Makes 8 delicious gourmet sandwiches.
Homemade Pesto for the Grilled Cheese Sandwich Recipe
(Store-bought pesto is excellent, as well.)