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Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons red wine vinegar
• 2 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup olive oil
• 8 portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out
• 1 loaf ciabatta bread
• 1/4 cup basil pesto
• 8 (1/4-inch) tomato* slices (from 2 medium, ripe Tomato:Tomato:tomatoes) *
• 10 ounces Monterey Jack or provolone cheese, thinly sliced
• 4 to 8 romaine lettuce leaves

Description

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