Have you ever felt that instant and deep connection with something that’s so powerful it sets your life on a new trajectory? I kind of feel like that about this sandwich. It is so hard for me to find something that I like, is easy, is cheap, and is flexible enough to really make it into my fall-back recipes. Those things you can make blind-folded and know that it will taste good. Especially those nights where you can’t even be bothered to call for pizza. Well ladies and gents, I have found my new fall-back. Please let me present the grilled mushroom and cheese sandwich.
Listen to this and see if you can’t find the appeal. You can use any cheese you want, so long as about half of it is “melty”. You can take your pick of mushrooms. And spices. And did I mention this is also a great base recipe to throw in any miscellaneous produce that’s ready to kick it? I’ve thrown in peppers, sprouts, radishes, carrots, celery, and chives just to name a few. My new favorite is with cauliflower. It’s so good, it even prompted a new tag “this is why you were given tastebuds”! How many recipes out there are this flexible while being insanely delicious.
It’s also a satisfying sandwich for meat-eaters (you could even top a burger with it), yet has ingredients you probably have on hand if you eat a lot of vegetarian meals. And that’s why you should be running to your kitchen right now. It pleases the masses. Below is the base recipe that I started off with, but experiment to your heart’s content. I won’t judge what you put between your buns.
Grilled Mushroom and Cheese Sandwich Recipe
Bestowed upon my plate from this wonderful website and adapted
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 small onion, sliced
- 3/4 cup assorted mushrooms, sliced
- 3/4 cup cauliflower, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon dried thyme, chopped
- salt and pepper to taste
- 1/2 cup assorted cheeses, shredded
- 4 slices bread
- 2 tablespoon butter
- Melt the butter and heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add mushrooms and cauliflower. Saute until the onions start to caramelize and turn golden brown, about 10-15 minutes.
- Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
- Mix the cheese into the mushrooms and cauliflower.
- Butter one side of each slice of bread and place 2 in the pan buttered side down.
- Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
- Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.