Servings: 12
Ingredients:
Sandwich Ingredients:
2/3 cup balsamic vinegar
2/3 cup olive oil, divided
1 tablespoon rosemary, fresh, chopped
1 tablespoon marjoram, fresh, chopped
1 tablespoon thyme, fresh, chopped
1 tablespoon oregano, fresh, chopped
kosher salt, as needed
cracked black pepper, as needed
12 - 4 inch (3 pounds) Portobello mushroom caps
12 slices country or sourdough bread
1 tablespoon garlic, chopped
24 slices (2 pounds) Wisconsin Fresh Mozzarella cheese, sliced
1 1/2 quarts Heirloom Tomato Salad
12 Parmesan baskets**
Heirloom Tomato Salad Ingredients:
3 (1 pound) red heirloom tomatoes
3 (1 pound) yellow heirloom tomatoes
3 (1 pound) green heirloom tomatoes
1/2 cup virgin olive oil
1/4 cup balsamic vinegar
kosher salt, as needed
cracked black pepper, as needed
Parmesan Basket Ingredients:
3 cups (12 ounces) Wisconsin Parmesan cheese,
finely grated
12 basil leaves, fresh
Cooking Directions:
Sandwich Method:
In a bowl, combine vinegar, 1/2 cup oil, herbs, and salt and pepper. Brush mixture onto both sides of the Portobello caps; let marinate at least 15-20 minutes.
Brush bread slices with remaining oil mixed with garlic. Set grill on high and grill mushrooms and bread slices on both sides (mushrooms 4-5 minutes; bread slices until golden).
To serve: Place a grilled mushroom, cap side down, on top of a slice of bread; top with 2 slices of Wisconsin Fresh Mozzarella and broil 1-2 minutes, or until cheese is melted and bubbly. Serve immediately with Heirloom Tomato Salad in Parmesan Basket.
Heirloom Tomato Salad Method:
Cut the tomatoes into 1-inch cubes. Toss gently with oil, vinegar, salt and pepper and let stand at least 20 minutes, covered.
If holding longer, refrigerate until ready to serve as directed.
Parmesan Basket Method:
In a small (6-8 inch) nonstick pan, sprinkle 1/4 cup Wisconsin Parmesan to cover pan surface. Cook 2-3 minutes or until golden and firm. Invert over a small oven-to-table rounded ramekin and let cool. Repeat process with remaining Wisconsin Parmesan to create 12 baskets. Set aside until ready to use.
Place 1/2 cup salad in Wisconsin Parmesan basket, garnish with basil leaf.