Ingredients:
2 medium portabella mushrooms, stems trimmed, caps rinsed and patted dry
2 teaspoons extra virgin olive oil
2 tablespoons balsamic vinegar
sea salt
fresh ground black pepper, to taste
3 tablespoons pesto sauce
8 slices whole wheat bread
6 ounces mozzarella cheese, thinly sliced
4 slices ripe tomatoes
2 teaspoons margarine
Directions:
Preheat oven to 350*.
Rub mushrooms with olive oil and vinegar.
Season with salt and pepper.
Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
Thinly slice mushrooms once cooled.
Do not turn off oven.
Spread pesto on all 8 pieces of bread.
Divide mozzarella on 4 pieces of bread.
Put tomato slices on top of cheese.
Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
Heat a medium nonstick skillet over medium heat.
Melt margarine.
Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
Turn over and brown the other side.
Each side should take 2-3 minutes to brown.
Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
Enjoy!
Servings: 4
Time preparation: 10 min.
Time total: 30 min.