Assemble sandwich by layering the sliced roast beef, mushrooms.
Grill portabello mushrooms and then slice into strips.
Grill sandwich until cheese is melted.
Prepare balsamic glaze & carmelized onions in advance. Three cups of aged balsamic vinegar cooked over low heat in a heavy saucepan for 2 to 2.5 hours will yield ¾ of a cup of glaze. Sauté onions in oil, add in glaze and set aside.
Prepare Soup according to product instructions
Top with onion mixture and shredded cheddar.
Serving & Size
Soup and Sandwich
Neapolitan Market: Evoking the rich colours and fragrances of a market in Naples, this tomato broth with vegetables, pearl barley and Italian herbs is further enhanced by grilled Portobello mushrooms on a toasted rye bread.
Estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
Ingredients & Instructions