T.G.I. Friday's Tuscan Portobello Melt

T.G.I. Friday's Tuscan Portobello Melt

This will make one sammie to enjoy!





Preheat broiler to HIGH.



Combine using an oven-proof dish:

1/2 c. sliced Portobello mushroom (about 1/2 of a small Portobello)

1/4 c. sliced red onion

4 to 5 grape tomatoes (each sliced in half) (I used sliced plum tomatoes)

1 teaspoon vegetable oil

1/4 teaspoon balsamic vinegar

salt, black pepper and thyme to taste (since I am not a big fan of thyme I used basil)



Broil until veggies start to browning, turning part-way through the broiling process (I did this in a sauté pan on the stove and it turned out fine!)



Lightly butter one side of each slice of sourdough bread and place one slice buttered side down on heated griddle or in heated skillet and top with a slice of provolone cheese and a slice of Monterey jack cheese; spread with a bit of Grey Poupon Dijon mustard; spoon veggies over and top with second slice of bread – butter-side up. Cook as you would grilled cheese browning nicely on both sides.



I used a good seeded rye bread instead – so good!



I found it easy to saute my veggies on the stovetop and wipe out the same pan with paper towels to finish my sammie - easier clean up on a lazy day.