PORTOBELLO MELT DIPPERS
Aka: Grilled gouda & mushroom sandwiches with tomato soup ;-) Serve with: Tomato soup
Ingredients
Sautè:
- 1 Tbls. olive oil
- 2 portobellos gilled, sliced (½ lb.)
- 1 tsp. garlic minced
- ¼ cup dry white wine
- Pepper to taste
Wisk together:
- 1 Tbls. white wine vinegar
- 1 Tbls. Olive oil
- ½ tsp. Dijon mustard
- Salt to taste
Toss with:
- 1 cup arugula 1 oz.
Assemble:
- 4 slices hearty whole wheat bread
- 1 tsp. olive oil
- 1 cup Smoked Gouda cheese shredded, divided (4 ways)
Instructions
- Sauté mushrooms in 1 Tbls. oil in a non-stick skillet over medium-high heat until browned, about 3-5 minutes.
- Add garlic, cook 1 minute, then deglaze with wine; reduce until evaporated. Season with pepper and set aside
- Whisk vinegar, 1 Tbl oil, Dijon, salt, and pepper together in a bowl. Add arugula and toss to coat. Set aside.
- Assemble sandwiches by sprinkling ¼ cup Gouda on 2 slices of bread; top each with ½ the mushroom mixture, ½ the arugula, and another ¼ cup Gouda. Top with remaining bread.
- Coat the skillet the mushrooms were sautéed in with nonstick spray. Heat the pan and 1 tsp. olive oil over medium 2 minutes.
- Add the sandwiches and toast until bread is golden and cheese has begun to melt, 2-3 minutes. Turn sandwiches over and toast until bread is golden, 2-3 minutes more
- Let rest 3 minutes before slicing.