There are very few things that every time I try to cook result in complete failure: a simple grilled cheese is at the top of that list. I’m not sure what it is about having two slices of bread and one slice of cheese that becomes so intimidating for me, but I either somehow melt the cheese into the bread so there’s no visible cheese remaining, burn the outside of the bread until it’s inedible, or a combination of the two. Luckily, Josh is a grilled cheese master – carefully and lovingly flipping the sandwich to perfection.
Good news is that if you make the sandwich at all more complicated, say add some veggie bacon or a slice of tomato, and I’m back on top. Bonus points if I make it on a waffle iron (if you’ve never made a grilled cheese on a cheap, regular waffled iron go do it NOW!! I’ll be here when you get back).
I’m one of those weirdos that has liked onions and mushroom for as long as I can remember. I was craving a big pile of both the other day and thought that wasn’t a socially acceptable dinner, so I slapped it on a grilled cheese and had the most delectable sandwich I’ve had in a long time! Feel free to play around with the bread and cheese choices. I thought rye bread would be amazing too, but then I would’ve been too tempted to smother it in thousand island dressing, Reuben style.
6 oz baby bella mushroom or other mild mushroom (about 6 medium mushrooms)
¾ c white wine
Salt and pepper to taste
2 slices Swiss cheese
4 slices sourdough bread (or GF bread)
Butter, olive oil, nonstick spray (optional, pick at least one)
Slice the onion in half and then into half circles. Mince garlic and roughly chop mushrooms.
Place a nonstick pan over medium-high heat. Add butter, olive oil, or a spritz of nonstick spray and add the onions. Let sit for a minute or so before stirring and turn the heat down to medium. Add the garlic and stir frequently. The onions should begin to turn slightly brown. Add the mushrooms and cook until soft.
Add splashes of wine and scrape the bottom of the pan to get any stuck onion bits. Wine will quickly evaporate off, but add small amounts at a time and stir to coat onions and mushrooms very well.
Once onions have a nice brown color (took me ~ 15 minutes), remove from heat and place in a bowl. Wipe out pan and place back over medium heat.
Assemble 2 sandwiches with onion mixture and Swiss cheese. Using butter, olive oil, or nonstick spray grill in pan until bread is brown and crispy.
I like to place my sandwiches in a low heat oven for a few minutes to get the cheese extra melty.
The nutritional facts don’t include bread, as breads vary pretty widely in calories. For a vegan sandwich, skip the cheese and add zucchini and eggplant.