T.G.I. Friday's Tuscan Portobello Melt
Why I Love This Recipe
Another recipe I found on TOH Recipes!! I'll share the recipe as it was posted there as I want to make sure credit is given where due! This is just too good NOT to give it a bit more exposure!! What's not to love? Portobellos, Provolone, Monterey Jack, sourdough bread, balsamic vinegar? As soon as I saw this recipe, I knew I just had to try it! It is wonderful and I can certainly see why it took top spot in the contest it was entered in!! This is another sandwich my Panini maker sees a lot of!! LOL
Top Secret Recipes version of T.G.I. Friday's Tuscan Portobello Melt
By Todd Wilbur
Menu Description: "Sliced Portobello mushrooms between layers of Provolone & Monterey Jack cheeses, roasted onibns and tomatoes on grilled, buttery bread."
Contestants on the November 1, 2006 episode of Top Chef on Bravo were challenged to take a childhood favorite dish and update it with a twist. Friday's Senior Executive Chef Stephen Bulgarelli sat at the judge's table and endured a bizarre wonderland mushroom fantasy plate, a sloppy cheesesteak sandwich, and an over-salted surf and turf tragedy. Finally, it was the creative variation on a grilled cheese sandwich created by Betty Fraser that took the top spot. As a reward, Betty's sandwich was added to over 500 Friday's menus across the country, and now we have a Top Secret clone to easily recreate the tasty winner at home. Friday's modified Betty's recipe to make it easier to prepare in the quick-service environment of the restaurant, and that's the version I've cloned here.
Ingredients You'll Need
1/2 cup sliced Porto bello mushroom (about 1/2 of a small Portobello)
1/4 cup sliced red onion
4 to 5 grape tomatoes (each sliced in half)
1 teaspoon vegetable oil
1/4 teaspoon balsamic vinegar
salt
ground black pepper
2 slices sourdough bread
butter, softened
1 slice Provolone cheese
1 slice Monterey Jack cheese
1 teaspoon Grey Poupon Country Dijon mustard
Directions
Preheat broiler to high.
Combine PortobeUo, onion and tomatoes with oil, vinegar, and a pinch of salt and pepper in a small roasting pan or over-safe skillet. Place mixture under broiler for 4 to 5 minutes or until vegetables soften. Stir hatfway through cooking time.
Preheat a griddle or large saute pan over medium heat. Lightly brown one side of each bread slice. Build sandwich on the browned side of one slice of bread. Lay a slice of Provolone cheese on the bread. Spread mustard on cheese, and then spoon the roasted vegetables onto the cheese. Place the slice of Jack cheese on the veggies, and then top off the sandwich with the other slice of bread (browned side facing cheese).
Spread a little butter on one side of the sandwich, then place the sandwich, butter-side-down, onto the griddle or hot pan. Spread a little butter on top of sandwich. Grill for 1 to 2 minutes or until browned. Flip sandwich and grill for another 1 to 2 minutes until brown. Slice diagonally and serve
