Portobello & Tomato Sandwich

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4 tablespoons extra virgin olive oil

1 medium yellow onion, halved, then thinly sliced

2 teaspoons minced garlic

2 large portobellos, stems removed

Kosher salt and pepper to taste

1-2 thin slices of prosciutto, chopped (optional)

1 large tomato, sliced

2 four-inch squares of plain focaccia


Dijon mustard

2 romaine leaves, thinly sliced crosswise

1 1/2 -2 ounces smoked fontina or provolone, grated

3 tablespoons, chopped, toasted walnuts or almonds

1 tablespoon unsalted butter or as needed

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