T.G.I. Friday's Tuscan Portobello Melt copycat recipe by Todd Wilbur
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T.G.I. Friday's Tuscan Portobello Melt

Score: 5.00. Votes: 4
In stock (1 item available)
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Menu Description: "Sliced Portobello mushrooms between layers of Provolone & Monterey Jack cheeses, roasted onions and tomatoes on grilled, buttery bread."

Contestants on the November 1, 2006 episode of Top Chef on Bravo were challenged to take a childhood favorite dish and update it with a twist. Friday's Senior Executive Chef Stephen Bulgarelli sat at the judges table and endured a bizarre wonderland mushroom plate, a sloppy cheese steak sandwich, and an over-salted surf and turf tragedy. Finally, it was the delicious variation on a grilled cheese sandwich created by Betty Fraser that took the top spot. As a reward, Betty's sandwich was added to over 500 Friday's menus across the country, and now we have a Top Secret clone to easily recreate the tasty winner at home. Friday's modified Betty's recipe to make it easier to prepare in the quick-service environment of the restaurant, and that's the version I've cloned for you in this recipe.

Click here to see if I hacked more of your favorites from T.G.I. Friday's.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1/2 cup sliced portobello mushroom (about 1/2 of a small portobello)
  • 1/4 cup sliced red onion
  • 4 to 5 grape tomatoes (each sliced in half)
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon balsamic vinegar
  • Pinch salt
  • Pinch ground black pepper
  • Pinch dried thyme
  • 2 slices sourdough bread
  • 1 slice Provolone cheese
  • 1 slice Monterey Jack cheese
  • 1 teaspoon Grey Poupon Country Dijon mustard
  • Butter, softened
  • Do This
    • Restaurant/Brand
      T.G.I. Friday's
    • Instructions

      1. Preheat your broiler to high.

      2. Combine the portobello, onion and tomatoes with oil, vinegar, salt, pepper, and thyme in a small roasting pan or oven-safe skillet. Place the mixture under the broiler for 5 to 6 minutes or until the vegetables begin to brown. Stir halfway through the cooking time.

      3. Preheat a griddle or large saute pan over medium heat. Lightly brown one side of each bread slice and then build the sandwich on the browned side of one slice. Lay a slice of Provolone cheese on the bread. Spread mustard on the cheese, and then spoon the roasted vegetables onto the mustard. Place the slice of Jack cheese on the veggies, and then top off the sandwich with the other slice of bread (browned side facing the cheese).

      4. Spread a little butter on one side of the sandwich, then place the sandwich, butter-side-down, onto the griddle or hot pan. Spread a little butter on top of sandwich. Grill for 1 to 2 minutes or until browned. Flip the sandwich and grill for another 1 to 2 minutes until brown. Slice diagonally and serve.

      Makes 1 sandwich.

Average rating:

Score: 5.00. Votes: 4
Rating of votes (4)
4 customers
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Nov 14, 2006, 22:00

This looks awesome for the vegetarian in my family

Suzanna Starr Chaney
Nov 14, 2006, 22:00

I love this sandwich, and so do both my daughters! Thank you for this recipe, it is fabulous!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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