Mushroom Grilled Cheese Sandwich

with Nectarine Salad

35 MIN

+$0.95/serving 2 Servings

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add Prosciutto

From the Test Kitchen

In this recipe, grilled cheese gets an easy, elegant makeover with smoky gouda and earthy mushrooms, layered between slices of sourdough. A side salad of arugula and nectarine cuts through the richness of the sandwiches.
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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
4 slices Sourdough Pullman Bread
2 oz Arugula
2 oz Smoked Gouda Cheese
4 oz Mushrooms
1 Nectarine
2 oz Monterey Jack Cheese
0.7 oz Grana Padano Cheese
1 Tbsp Red Wine Vinegar
1 Sweet Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and medium dice the onion to get ½ cup (you will have extra). Thinly slice the gouda and monterey jack; combine in a bowl. Halve, pit, and thinly slice the nectarine. Crumble the Grana Padano into small pieces.

2 Cook the mushrooms

In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. 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.

3 Assemble the sandwiches

Remove the plastic lining between the slices of prosciutto. Assemble the sandwiches using the bread, sliced cheeses, prosciutto, and cooked mushrooms. Rinse and wipe out the pan used to cook the mushrooms.

4 Cook the sandwiches

In the same pan, heat 1 tablespoon 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.

5 Make the salad & serve your dish

Just before serving, in a large bowl, combine the arugula, sliced nectarine, crumbled Grana Padano, remaining vinegar, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!