Tuscan Portobello Melt and Roasted Red Bell Pepper Tomato Soup

Betty Fraser - Top Chef, Season 2


Sandwich:

10 slices sourdough bread
3 tablespoons extra virgin olive oil
1 large red onion, thinly sliced
1 stick unsalted butter
1 pint grape tomatoes
1 tablespoon balsamic vinegar
Salt and pepper, to taste
3 large Portobello mushroom caps, sliced
1/4 cup white wine
5 thyme sprigs
1 1/4 cups grated provolone cheese
1 1/4 cups grated Monterey jack cheese

1. Preheat oven to 350F.
2. In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
3. In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
4. In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
5. Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
6. In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
7. Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
8. Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.

Soup:

3 red bell peppers
1/4 cup olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large red onion, finely chopped
1 40-ounce can of tomatoes in juice
1/2 cup basil leaves, chopped
2 tablespoons balsamic vinegar
2 cups heavy cream

1. Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
2. Remove from bowl and remove skin, seeds and stems.
3. In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
4. Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
5. Add heavy cream and mix until well combined.
6. Serve warm.