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In this recipe, grilled cheese gets an easy, elegant makeover with earthy mushrooms and two kinds of cheese, layered between slices of sourdough. A crisp side salad of arugula and apple cuts through the richness of the sandwiches.
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Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and medium dice the onion to get ½ cup (you may have extra). Thinly slice the cheddar. Thinly slice the monterey jack. Quarter, core, and thinly slice the apple.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
Assemble the sandwiches using the bread, sliced cheeses, as much of the soppressata as you'd like (you may have extra), and the glazed mushrooms. Rinse and wipe out the pan used to cook the mushrooms.
In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.
Just before serving, in a large bowl, combine the arugula, sliced apple, romano, remaining vinegar, and a drizzle of olive oil. Toss to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!
Tips from Home Chefs