Tortilla Melt Recipe

from Moosewood's Simple Suppers Cookbook

This is a great, easy recipe, especially good for summertime when tomatoes are best and basil for pesto is in abundance. I made and froze a bunch of pesto this summer, so as long as I can find a decent tomato, I'm in business. It's one of my husband's favorite dishes and it easily serves four.

3 tablespoons olive oil, plus extra for brushing on the tortillas
1 tablespoon balsamic vinegar
2 large portabella mushroom caps
1 small red onion
salt and pepper
6 flour tortillas (about 8-inch size), either plain white or whole wheat
3 tablespoons cream cheese, softened (light cream cheese works fine)
3 tablespoons jarred or homemade pesto OR 1/2 cup chopped fresh basil
1 large tomato, sliced
6 ounces sliced mozzarella

Preheat the oven to 450. Lightly oil a baking sheet.

In a bowl, whisk together 3 tablespoons of olive oil and the vinegar. Slice the portabellas and red onion and add to the bowl. Stir well to coat evenly with the marinade. Spread on the baking sheet and sprinkle with salt and pepper. Roast in the oven until the onions are softened and the mushrooms are juicy, about 10 minutes. Remove from the oven and set aside. Lower the oven temperature to 350.

To build the sandwiches, lightly brush one side of two tortillas with oil and place them oiled-side down on a clean baking sheet. Spread the top side of the tortillas with cream cheese. Pile roasted mushrooms and onions on the cream cheese. Spread pesto on two more tortillas and lay them on top of the onions. Top the pesto-covered tortillas with tomato and cheese slices. Place the last two tortillas on the stacks and lightly brush the tops with olive oil.

Bake until the cheese is melted and the top and bottom tortillas are crisp, about 15 minutes. Let the sandwiches cool for a minute or two before cutting them into quarters.