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marinated-mushroom-and-red-pesto-melt

Some cravings don’t just whisper—they grab you by the throat and won’t let go until you give in. This mushroom and red pesto melt is the grilled cheese’s hotter, more interesting cousin. I started with some mushrooms that get a deeply flavorful marinade that hits all those notes–tang from the balsamic, umami depth from the soy, sweetness from the honey, and warmth from thyme, oregano and garlic. While that roasted, I worked searing on my zucchini. Its silky texture and mild sweetness will add a soft contrast to the richer elements in the sandwich. Now let’s talk about efficiency: for no added effort I also roasted a red pepper with my mushrooms. And for just a little extra effort you can make a quick and easy red pesto with sun-dried tomatoes for extra depth. This was rich, vibrant, and a little smoky. Finally sliced up my mushrooms, tossed with those pan drippings and built the melt of my dreams.

Ingredients