Did you know that April is National Grilled Cheese Month? Well it is. See, you learned something today, from ME. I'm pretty stoked because me and grilled cheese go way back. We're old friends. Best friends. The kind of friend you might forget about for a while but when you are rekindled it's like you never were apart and you don't know why you were even separated. You know those kinds of friends. Is it weird that I'm still referring to grilled cheese as a friend? Stop judging.
My weird point that I'm trying to make here is that we probably all grew up eating grilled cheese sandwiches, right? It is a classic. But classic sometimes means boring. Every now and then we've got to know when to stay true to a classic and when to shake it up a bit. Today, I choose to shake it up!
No more white bread (do people still use plain old white bread?) and plastic wrapped "cheese" slices. No sir (or ma'am), not for me. I'm a grown up. I know better. I want a nice hearty, grain filled bread and a naturally delicious cheese.
The grilled cheese that I've come up with has caramelized onions and mushrooms, spinach and Gouda on toasty Eureka! Organic Bread (Seeds The Day variety). It's a simple combination but full of flavor.
If you think you don't have time to caramelize onions, keep in mind you can prepare your onions and mushrooms earlier in the day, or even the day before. Just store them in the fridge and you're good to go.
Please comment letting me know : What is your favorite grilled cheese combination?
Caramelized Onion and Mushroom Grilled Cheese
- 1 T butter
- 1 T olive oil
- 2 sweet onions sliced thinly
- 4 oz baby bella mushrooms sliced
- 1½ teaspoon balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly cracked
- 4 oz or 4 slices Gouda
- 1½ C spinach or spinach/arugula blend
- 2 T butter softened
- 4 slices bread I prefer a hearty one like Eureka
- Melt butter in a large non stick skillet with olive oil, over high heat. Add onions and mushrooms and cook 3-4 minutes. After 3-4 minutes, knock the heat down to medium low and let them cook about 15 minutes, only stirring two or three times during this time. After 15 minutes the onions should be softened and gaining caramelization. Stir in the balsamic vinegar, salt and pepper. Cook 5 minutes more. Set aside until ready to use.
- Spread the softened butter on one side of each slice of bread.
- Place two buttered slices of bread, butter side down on a cutting board or wax paper to assemble. Layer ingredients on bread in this order:1 oz (or 1 slice) Gouda, onions & mushrooms, half the spinach, another slice or ounce of Gouda. Top with bread, butter side up.
- Heat non stick skillet over medium/high heat. Add sandwiches, one at a time to skillet. Cook on each side 3-4 minutes, until bread is toasty and cheese is melted.
- Serve immediately.