TUSCAN PORTABELLA MELT
"Top Chef", winner's dish to be added to T.G.I Friday's menu. The popular franchise will soon be serving a portobello mushroom sandwich, a "kicked-up" version of one of Betty Fraser's childhood favorites(grilled cheese sandwich). Contestant Betty Fraser, Bada Bing Betty, shared her winning recipe on the Today show. The "winning sandwich" was served with a Smokin'Fire Roasted Pepper Soup #193721 by Sharlene-W, a lovely and satisfying meal.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:.
- On a cutting board, cut the onion crosswise in half.
- Cut the grape tomatoes in half lengthwise.
- Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
- Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
- Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
- TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:.
- Season grill side or marinated mushrooms with salt & pepper blend.
- Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
- Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
- Transfer to a paper-toweled plate in a single layer.
- Thoroughly cool before refrigerating (If making earlier in the day).
- TO MAKE THE TUSCAN PORTOBELLO MELT:.
- Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day).
- Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread.
- Heat sauté pan over medium heat.
- Evenly brush the top of sandwich with garlic oil.
- Flip and place sandwich into sauté pan oil side down.
- Brush second slice of bread with garlic oil.
- Cover pan and cook sandwich until golden brown, do not burn.
- Flip sandwich and press down lightly with metal spatula.
- Cover and continue to cook until golden brown.
- Slice sandwich diagonally in half.
- Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 147.1, Fat 8.9, SaturatedFat 2, Cholesterol 4.7, Sodium 56.3, Carbohydrate 14.6, Fiber 2.7, Sugar 6.1, Protein 4.8
PORTOBELLO MELTS
We're always looking for satisfying vegetarian meals, and this one tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. -Amy Smalley, Morehead, Kentucky
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.
Nutrition Facts : Calories 460 calories, Fat 35g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
LOBSTER GRILLED CHEESE
This unique recipe, created by chef Billy Grant, was named one of the top sandwiches in America by Esquire magazine. Billy suggests serving it with onion rings, local corn, and a green salad. This also makes a great appetizer, just cut into 1" squares and secure w/ a party-pick. If you need to substitute the cheese, I would consider fontina or anything you like that isn't too sharp. Enjoy!
Provided by Mrs.Jack
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter both sides of each bread slice and place cheese-lobster-cheese on bread and make a sandwich.
- Toast the sandwich (on the buttered side) until golden brown on both sides.
- Place in a 400°F oven for a few minutes until cheese melts.
- Allow to cool a minute, then enjoy!
- *All the meat from a 1 1/4-pound lobster-ask your local fish market to steam the lobster and remove the meat for you! If fresh lobster is not available, you can substitute high-quality frozen lobster.
Nutrition Facts : Calories 519.6, Fat 28.8, SaturatedFat 17.4, Cholesterol 239.6, Sodium 1188.1, Carbohydrate 26.4, Fiber 1.2, Sugar 2.2, Protein 37.5
PORTOBELLO PATTY MELTS
This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
- Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
- Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
- Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 807 milligrams, Sugar 10 grams, TransFat 0 grams
EXTRA CHEESY GRILLED CHEESE
Make and share this Extra Cheesy Grilled Cheese recipe from Food.com.
Provided by mailbelle
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together butter and parmesan cheese in a small bowl.
- Spread 1 1/2 teaspoons butter mixture on 1 side of each bread slice.
- Place 4 bread slices, buttered sides down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up.
- Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 400.5, Fat 27.2, SaturatedFat 16.4, Cholesterol 73.8, Sodium 760.9, Carbohydrate 21.3, Fiber 1.1, Sugar 0.8, Protein 17.7
ITALIAN FOUR-CHEESE GRILLED CHEESE
Make and share this Italian Four-Cheese Grilled Cheese recipe from Food.com.
Provided by cabov
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet over medium low heat, combine oil, butter and garlic.
- Cook garlic in butter and oil gently for 2 or 3 minutes.
- Remove garlic butter mixture from heat.
- Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet.
- Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices.
- Top each sandwich with another slice of bread brushed with garlic butter, buttered side up.
- Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
Nutrition Facts : Calories 523.9, Fat 35.7, SaturatedFat 18.2, Cholesterol 78.8, Sodium 987.6, Carbohydrate 27.4, Fiber 1.2, Sugar 2.8, Protein 23.4
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