Mushroom Grilled Cheese Sandwich with Peach Salad
Fast & Easy

Mushroom Grilled Cheese Sandwich

with Peach Salad

35 MIN
2 Servings
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    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 peach cuts through the richness of the sandwiches.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    Mushroom Grilled Cheese Sandwich with Peach Salad
    Title
    • 4 slices Sourdough Pullman Bread
    • 2 oz Arugula
    • 4 oz Mushrooms
    • 1 Sweet Onion
    • 2 oz Smoked Gouda Cheese
    • 2 oz Monterey Jack Cheese
    • 0.7 oz Grana Padano Cheese
    • 1 Tbsp Red Wine Vinegar
    • 1 Peach
    time-saving
    tips & techniques
    Prepare the ingredients
    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 peach. Crumble the Grana Padano into small pieces.

    Cook the mushrooms
    2 Cook the mushrooms

    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
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, sliced gouda and monterey jack, and cooked mushrooms. Rinse and wipe out the pan used to cook the mushrooms.

    Cook the sandwiches
    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.

    Make the salad & serve your dish
    5 Make the salad & serve your dish

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

    Tips from Home Chefs

    Prepare the ingredients
    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 peach. Crumble the Grana Padano into small pieces.

    2 Cook the mushrooms

    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.

    Cook the mushrooms
    Assemble the sandwiches
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, sliced gouda and monterey jack, 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.

    Cook the sandwiches
    Make the salad & serve your dish
    5 Make the salad & serve your dish

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

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