Friday, April 20, 2012

Open-Faced Portobello Melt

This is a recreation of my favorite sandwich from Baltimore's own Soup's On. The toppings are amazing, but the secret ingredient to this sandwich nirvana is garlic bread. This recipe makes two open-faced sandwiches.

Prep Time: 10 minutes
Cook Time: 30 minutes

French bread
Five (5) cloves of garlic
Two (2) tablespoons of butter
1/2 bundle of arugula
One (1) large portobello cap, sliced
One (1) roasted red pepper -- This is usually sold in slices, but I am estimating that it is about one pepper.
Four (4) slices of smoked mozzarella -- It doesn't have to be smoked, but if I have a choice, I always choose smoked cheese.


Preheat oven to 350F degrees.
Spread butter and garlic on bread and bake for 15 minutes, or until slightly crispy.
While the bread is baking, toss portobello caps in a pan with some olive oil and garlic. Heat until soft.
Top bread with mozzarella slices, portobello caps, and roasted red pepper slices.
Bake for ten minutes, or until melted.
Top with arugula. Enjoy!

For future reference, I will melt the cheese on top of the mushroom and peppers. Underneath took too long and made the bread a little crispier than I would have liked.