Caramelized Onion and Mushroom Melts
Roasted Tomatoes with Arugula
Ingredients
- 2 Tbsp olive oil
- 1 large sweet onion, chopped
- 2 (8-oz) pkg portobello mushrooms, sliced
- 1 clove garlic, minced
- 2 Tbsp balsamic vinegar
- 1 cup organic vegetable broth
- 1 Tbsp chopped fresh parsley
- 2 Tbsp butter, softened
- 12 (1-oz) slices whole wheat bread
- 1½ cups shredded mozzarella cheese
Instructions
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, mushrooms and garlic; cook 5 minutes or until onion and mushrooms are almost tender.
- Stir in vinegar and broth. Cook 5 minutes longer or until liquid has evaporated, stirring often; stir in parsley.
- Spread butter on one side of bread slices.
- Turn bread slices over, and spoon onion mixture on 6 bread slices; sprinkle with cheese.
- Top with remaining 6 bread slices, buttered sides up.
- Wipe skillet clean with paper towels.
- Heat skillet over medium-high heat.
- Cook sandwiches, in batches, 2 to 3 minutes per side or until golden brown and cheese melts.
Side Dish Ingredients
- 3 lb organic plum tomatoes, halved lengthwise
- ¼ cup olive oil
- 2 (5-oz) pkg baby arugula
Side Dish Instructions
- Preheat oven to 450°F.
- Toss tomatoes and oil on a large rimmed baking sheet; arrange in a single layer.
- Bake 25 to 30 minutes.
- Sprinkle with ½ tsp each salt and pepper.
- Place tomatoes in a large bowl; add arugula, tossing gently until slightly wilted.
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