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Grilled Tomato and Cheese Sandwiches

Focaccia buns for Grilled Tomato and Cheese Sandwiches

Grilled Tomato and Cheese Sandwiches with portobello mushrooms and Mozzarella cheese on focaccia style sandwich buns.


4 large Portobello mushrooms
2 teaspoons olive oil
1 teaspoon balsamic vinegar
Ground black pepper
4 focaccia style sandwich buns, split
1 teaspoon grainy mustard
4 slices part-skim Mozzarella cheese
1 teaspoon grainy mustard
1 large beefsteak tomato, thickly sliced


Remove stems from mushrooms and place caps in self-sealing bag. Add oil, vinegar and pepper to taste. Seal bag and turn to coat mushrooms evenly. Refrigerate one hour.

Place mushrooms on hot grill, brushing with any leftover marinade to keep moist. Cook five minutes, turning once, or until golden and tender.

Toast buns. Spread with mustard. Place one slice of cheese on top of each mushroom. Grill until cheese melts slightly. Place on buns, top with tomatoes and serve.

Nutrition Information

Recipe makes 4 servings.

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