‘Top Chef’ dish added to  T.G.I. Friday's menu

To make the Tuscan Portobello Melt
1. Place tomato onion mix and sliced mushrooms next to each other in a fonda tray and heat in microwave for 20-30 seconds.
2. Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato onion mix and Portobello mushroom, top with shingled Monterey Jack cheese and second slice of bread.
3. Heat saute pan over medium heat.
4. Evenly brush top of sandwich with garlic oil.
5. Flip and place sandwich into saute pan oil side down.
6. Brush second slice of bread with garlic oil.
7. Cover pan and cook sandwich until golden brown, do not burn.
8. Flip sandwich and press down lightly with metal spatula. Cover and continue to cook until golden brown.
9. Place sandwich on white cutting board and cut diagonally in half.
10. Place half of sandwich in service bowl at 6:00 with cut side facing out. Lean second half of sandwich against first half with point facing center of bowl.
11. Place soup cup with hot (165°F) fire roasted pepper soup at 12:00.
12. Sprinkle parsley in a straight line from 9:00 to 3:00 across bowl and sandwich.

To make the Onion & Tomato Mix
1. On a green cutting board, cut the onion slices crosswise in half.
2. Cut the grape tomatoes lengthwise in half.
3. Heat oil in a saute pan. Add the onions and saute for 2 minutes.
4. Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
5. Transfer to a cool sheet tray.
6. Thoroughly cool on cooling rack for 1 hour prior to refrigerating. Product temperature must be 70°F within 2 hours.
7. Place mixture in 1/6 pan with drain insert.
8. Cover, label, day dot, initial, rotate and refrigerate at 33°F-40°F. Product temperature must reach 33°F-40°F within 4 hours.

To make the Grilled Portobello Mushrooms
1. Season gill side of marinated mushrooms with salt and pepper blend.
2. Place mushrooms (cap up/veil down) on a clean, hot section of broiler and cook for 1 1/2 minutes.
3. Flip, season and cook for an additional 1 1/2 minutes to a maintained internal temperature of 145°F for 15 seconds.
4. Transfer to a cool sheet tray in a single layer.
5. Thoroughly cool on cooling rack for 1 hour. Product temperature must be 70°F within 2 hours.
6. Once cool, on a white cutting board, cut mushrooms into 3/8" strips.
7. Place in 1/6 pan(s) with drain insert.
8. Cover, label, day dot, initial, rotate and refrigerate at 33°F-40°F. Product temperature must be 33°F-40°F within 4 hours.

To make the soup
Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
Remove from bowl and remove skin, seeds and stems.
In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
Add heavy cream and mix until well combined.
Serve warm.