Moosewood Restaurant Simple Suppers - Moosewood Collective [35]
Broil the sandwiches until the cheese melts, 3 to 5 minutes. Serve open-faced.
variations
Use well-drained sauerkraut instead of coleslaw.
Add sliced seasoned tofu or Easy Baked Tofu.
serving & menu ideas
Serve our Vegetarian Reuben deli-style with kosher dill pickle spears, potato chips or onion rings, and a 5-Minute Milkshake for dessert.
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.
SERVES 2 TO 4
TIME: 45 MINUTES
3 tablespoons olive oil, plus more for brushing on the tortillas
1 tablespoon balsamic vinegar
2 large portabella mushroom caps
1 small red onion
salt and black pepper
6 flour tortillas (about 8 inches in diameter)
3 tablespoons cream cheese, softened
3 tablespoons jarred pesto or Classic Pesto, or ½ cup chopped fresh basil
1 large tomato, sliced
6 ounces sliced mozzarella, smoked mozzarella, provolone, or a combination
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 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°.
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.
Let the sandwiches cool for a minute or two before cutting into quarters.
serving & menu ideas
Although this sandwich is filling enough on its own, Red Bean, Potato & Arugula Soup would be a nice accompaniment. Vanilla ice cream with one of our Two Sweet Sauces would be the perfect dessert.
spinach cheese burritos
These burritos, with their creamy spinach filling, are one of the dishes that always elicit customer requests for the recipe when we serve them in the restaurant.
SERVES 4 TO 6
HANDS-ON TIME: 25 MINUTES
BAKING TIME: 20 TO 25 MINUTES
FILLING
1 bunch scallions, chopped
3 garlic cloves, pressed or minced
1 tablespoon vegetable oil
10 cups loosely packed fresh baby spinach (about 10 ounces)
1 teaspoon ground coriander
generous pinch of nutmeg (optional)
3 cups lightly packed grated Cheddar or Monterey Jack cheese (about 10 ounces)
⅓ cup cream cheese (3 ounces)
8 to 10 flour tortillas (7- or 8-inch)
Blender Tomato Hot Sauce or your favorite salsa
Preheat the oven to 375°. Oil a 9 × 13-inch baking dish.
In a large skillet on medium heat, cook the scallions and garlic in the oil for 2 or 3 minutes. Add the spinach and cook until the leaves are wilted and the water has evaporated. Stir in the coriander, nutmeg, cheese, and cream cheese. Remove from the heat.
To soften the tortillas so they won’t crack when you roll them, lay out the tortillas on a baking sheet (overlapping is fine) and place in the oven for a minute or two.
To prepare the burritos, place about ½ cup of filling on the lower half of a warm tortilla, fold the bottom up and the sides in to encase the filling,