PLT (Portobello, Lettuce & Tomato)

Meanwhile, core and seed 1 tomato, then finely chop. Thinly slice the other tomato widthwise. Halve, peel, and thinly slice the red onion. Drizzle the Portobellos with 1 tablespoon olive oil, season with salt and pepper. Place cap side-up on the baking sheet with the potatoes and roast for 10-12 minutes, until tender. (Keep and eye on them, they'll be done before the potatoes!)

Meanwhile, make the tomato-onion jam: heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and chopped tomato and cook, stirring often, until jammy, 10-15 minutes. Add a splash of water if the jam becomes too thick. Season with salt and pepper.

While the jam cooks, separate the head of butter lettuce leaves. Slice the brioche buns in half horizontally. Top with the mozzarella cheese, then place in the oven for about 5 minutes, until the cheese is melted.

Make the basil aïoli: chiffonade the basil by stacking the basil leaves on top of each other, then roll them into a cigar, and thinly slice into ribbons. In a small bowl, combine the basil, mayonnaise, and a pinch of salt and pepper.