Roasted Portabella And Mozzarella Melt

• 2 medium portabella mushrooms, stems trimmed, caps rinsed and patted dry
• 2 teaspoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• sea salt
• fresh ground black pepper, to taste
• 3 tablespoons pesto sauce
• 8 slices whole wheat bread
• 6 ounces mozzarella cheese, thinly sliced
• 4 slices ripe tomatoes
• 2 teaspoons margarine

1. Preheat oven to 350*.
2. Rub mushrooms with olive oil and vinegar.
3. Season with salt and pepper.
4. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
5. Thinly slice mushrooms once cooled.
6. Do not turn off oven.
7. Spread pesto on all 8 pieces of bread.
8. Divide mozzarella on 4 pieces of bread.
9. Put tomato slices on top of cheese.
10. Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
11. Heat a medium nonstick skillet over medium heat.
12. Melt margarine.
13. Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
14. Turn over and brown the other side.
15. Each side should take 2-3 minutes to brown.
16. Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
17. Enjoy!

portabella mushrooms, extra virgin olive oil, balsamic vinegar, salt, fresh ground black pepper, pesto sauce, whole wheat bread, mozzarella cheese, tomatoes, margarine

Taken from www.food.com/recipe/roasted-portabella-and-mozzarella-melt-75197 (may not work)