Roasted Portobello And Soy Mozzarella Melt Texture, texture, texture. This sandwich is full of gooey soy cheese, and juicy, meaty mushrooms, layered between delicious crispy, toasted bread. Everyone in your family will enjoy this ultimate dairy-free delight. Makes 4 servings.
	Ingredients: 2 medium portobello mushrooms, stems trimmed, rinsed and patted dry 3 tablespoon Pumpkin Seed, Basil and Miso Pesto 2 teaspoons extra-virgin olive oil 8 slices spelt or 7-grain bread 2 tablespoons balsamic vinegar 6 ounces soy mozzarella, thinly sliced Sea salt and freshly ground black Pepper 4 slices ripe tomato 2 teaspoons soy margarine
	Instructions: 1. Preheat the oven to 350°F. Rub the mushrooms with olive oil and vinegar. Season with salt and pepper. 2. Place the mushrooms flesh side down on a baking tray and roast for 10 to 12 minutes, or until soft. Thinly slice the mushrooms when they have cooled. Do not turn off the oven. 3. Spread the pest on all 8 pieces of bread. Divide the mozzarella on 4 pieces of bread. Put the tomato slices on top of the cheese. Place the portobello slices on top of the tomato and put the remaining 4 slices of bread on top to complete the sandwiches. 4. Heat a medium nonstick skillet over medium heat. Melt the margarine. Add the sandwiches, 2 at a time, and cook until browned on one side (place a heavy object on top of each sandwich to help it brown evenly). Turn over and brown on the other side. Each side should take 2 to 3 minutes to brown. Place the sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.

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