Tortilla Melt
Up to a day before baking, Tortilla Melts can be assembled, wrapped in foil, and refrigerated. Bake in the foil for about 15 minutes and then remove the foil and bake for about 5 minutes more for the tortillas to crisp. Leftovers can be refrigerated for up to a week and reheat well.
Recipe information
Yield
serves 2 to 4
Ingredients
Preparation
Step 1
Preheat the oven to 450°. Lightly oil a baking sheet.
Step 2
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 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. Reduce the oven temperature to 350°.
Step 3
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 portabellas 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 brush the tops with oil. Bake until the cheese is melted and the top and bottom tortillas are crisp, about 15 minutes.
Step 4
Let the sandwiches cool for a minute or two before cutting into quarters.
Serving & menu ideas
Step 5
Although this sandwich is filling enough on its own, Red Bean, Potato & Arugula Soup (page 124) would be a nice accompaniment. Vanilla ice cream with one of our Two Sweet Sauces (page 280) would be the perfect dessert.
