Tortilla Melt

• 3 tablespoons olive oil, plus more for brushing on the tortillas
• 1 tablespoon balsamic vinegar
• 2 large portabella mushroom caps
• 1 small red onion
• Salt and black pepper
• 6 flour tortillas (about 8 inches in diameter)
• 3 tablespoons cream cheese, softened
• 3 tablespoons jarred pesto or Classic Pesto (page 252), or 1/2 cup chopped fresh basil
• 1 large tomato, sliced
• 6 ounces sliced mozzarella, smoked mozzarella, provolone, or a combination

1. Preheat the oven to 450.
2. Lightly oil a baking sheet.
3. In a bowl, whisk together 3 tablespoons of olive oil and the vinegar.
4. Slice the portabellas and red onion and add to the bowl.
5. Stir well to coat evenly with marinade.
6. Spread on the baking sheet and sprinkle with salt and pepper.
7. Roast in the oven until the onions are softened and the mushrooms are juicy, about 10 minutes.
8. Remove from the oven and set aside.
9. Reduce the oven temperature to 350.
10. To build the sandwiches, lightly brush one side of two tortillas with oil and place them oiled-side down on a clean baking sheet.
11. Spread the top side of the tortillas with cream cheese.
12. Pile roasted portabellas and onions on the cream cheese.
13. Spread pesto on two more tortillas and lay them on top of the onions.
14. Top the pesto-covered tortillas with tomato and cheese slices.
15. Place the last two tortillas on the stacks and brush the tops with oil.
16. Bake until the cheese is melted and the top and bottom tortillas are crisp, about 15 minutes.
17. Let the sandwiches cool for a minute or two before cutting into quarters.
18. Although this sandwich is filling enough on its own, Red Bean, Potato & Arugula Soup (page 124) would be a nice accompaniment.
19. Vanilla ice cream with one of our Two Sweet Sauces (page 280) would be the perfect dessert.

olive oil, balsamic vinegar, portabella mushroom, red onion, salt, flour tortillas, cream cheese, pesto, tomato, mozzarella

Taken from www.epicurious.com/recipes/food/views/tortilla-melt-377139 (may not work)