The Campus Martius Recipe

Preparation

1. 1

   Prepare the Vegetables

   Start by preheating your grill or grill pan over medium heat. Slice the Bermuda red onion into thick rings and the portabella mushrooms into half-inch thick slices. Brush both the onion and mushrooms with olive oil and season with salt and black pepper.

2. 2

   Grill the Vegetables

   Place the portabella mushrooms and onion rings on the grill. Grill the mushrooms for about 5-7 minutes per side until they are tender and have nice grill marks. Grill the onion rings for about 4-5 minutes on each side until they are slightly charred and softened.

3. 3

   Prepare the Sourdough

   While the vegetables are grilling, brush the sourdough bread slices with a little olive oil on both sides and place them on the grill. Grill the bread for 2-3 minutes on each side until it is toasted and has grill marks.

4. 4

   Assemble the Sandwich

   Spread house-made tomato jam on one side of each slice of grilled sourdough. Layer the grilled portabella mushrooms, grilled Bermuda onion, roasted red peppers, and a slice of Munster cheese on two of the slices. Top with the other slices of bread, tomato jam side down.

5. 5

   Finish and Serve

   Return the assembled sandwiches to the grill. Grill for an additional 2-3 minutes on each side, pressing gently until the cheese is melted. Remove from the grill, slice in half, and serve warm.