6 Baguette Bread Slices 4 inches
2 tablespoons Basil Pesto
1/4 cup Mayonnaise
6 slices Swiss Cheese
2 tablespoons Vegetable Oil
Preheat grill to medium heat. Slice the tomato and onion into 1/2 inch rings. Clean the portabello and slice it on the bias into one inch pieces. Reserve.
In a small bowl mix together the pesto and mayonnaise. Reserve.
In a sauté pan over medium heat, heat one tablespoon of vegetable oil. Sauté the onions and mushroom until soft and golden, about ten minutes.
To build the sandwich spread the basil mayonnaise onto both sides of the bread, on bottom half of the baguette layer two slices of tomato, top it with the warm onion mushroom mixture and then a slice of cheese.
Brush both sides of the sandwich lightly with olive and grill sandwich until cheese is melted, about 2 minutes on each side.
Makes 6 servings.