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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.
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Ingredients

  • 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

Instructions

  • 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.
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Course; Sandwiches
Cuisine; European / Italian