Mushroom Grilled Cheese Sandwich with Peach Salad

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

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      630 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 Yellow Onion
    • 1 Peach
    • 2 oz Smoked Gouda Cheese
    • 1 Tbsp Red Wine Vinegar
    • ¼ cup Grated Parmesan Cheese
    • 4 oz Shredded Fontina Cheese

    Mushroom Grilled Cheese Sandwich

    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. Halve, pit, and thinly slice the peach.

    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, cooked mushrooms, and half the fontina (you will have extra). Rinse and wipe out the pan used to cook the mushrooms.

    4 Cook the sandwiches

    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.

    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, parmesan, 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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