READY IN: 40mins

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

• 10

  slices sourdough bread

• 3

  tablespoons extra virgin olive oil

• 1

  large red onion, thinly sliced

• 1⁄2

  cup unsalted butter

• 1

  pint grape tomatoes

• 1

  tablespoon balsamic vinegar

• salt and pepper, to taste

• 3

  large portabella mushroom caps, sliced

• 1⁄4

  cup white wine

• 5

  fresh thyme sprigs

• 1 1⁄4

  cups grated provolone cheese

• 1 1⁄4

  cups grated monterey jack cheese

DIRECTIONS

• Preheat oven to 350°F.
• In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
• In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
• In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
• Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
• In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
• Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
• Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
• To serve: Cut in half and serve with a cup of soup.