Tomato, Portobello, And Mozzarella Melts
These luscious open-faced focaccia sandwiches are topped with peppery arugula, thickly sliced grilled tomatoes and portobellos, and melted mozzarella cheese.
Ingrediënten
- 2 cups loosely packed arugula or watercress trimmed
- 2 tablespoons balsamic vinegar
- 1 loaf about 1 inch thick focaccia or ciabatta bread
- 4 large portobello mushrooms about 1 pound total, stems removed and each cut in half
- 2 ripe medium tomatoes 6 to 8 ounces each, each cut into ¾-inch-thick slices
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 4 ounces fresh mozzarella cheese thinly sliced
Instructies
- Prepare outdoor grill for direct grilling over medium-high heat.
- In small bowl, toss arugula and vinegar until evenly coated.
- From loaf of focaccia, cut two 8” by 2” pieces, using serrated knife.
- Slice each piece horizontally in half to make four 8” by 2” pieces.
- Brush mushrooms and tomatoes on both sides with oil; sprinkle with salt and pepper.
- Place mushrooms, stem sides up, and tomato slices on hot grill rack and cook until tender and charred, 6 to 8 minutes, turning over once.
- Transfer tomatoes to plate.
- Arrange mozzarella on mushrooms; cover and cook until cheese melts, 1 to 2 minutes longer.
- Place bread, cut sides up, on work surface; top with arugula mixture, grilled tomatoes, and cheese-topped mushrooms.
- Cut each sandwich into 2 portions and serve immediately.
--------------------------------------------------------------------------------------------------
