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Mushroom Grilled Cheese Sandwich
with Pear Salad
35 MIN
2 Servings
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 crisp side salad of arugula and pear cuts through the richness of the sandwiches.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
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4 slices Sourdough Pullman Bread
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2 oz Arugula
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4 oz Mushrooms
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1 Yellow Onion
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1 Pear
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2 oz Smoked Gouda Cheese
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2 oz Monterey Jack Cheese
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0.7 oz Grana Padano Cheese
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1 Tbsp Red Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
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 may have extra). Thinly slice the gouda. Thinly slice the monterey jack. Quarter, core, and thinly slice the pear. 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.
3
Assemble the sandwiches
Assemble the sandwiches using the bread, sliced cheeses, 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 pear, 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!
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 may have extra). Thinly slice the gouda. Thinly slice the monterey jack. Quarter, core, and thinly slice the pear. 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.
3
Assemble the sandwiches
Assemble the sandwiches using the bread, sliced cheeses, 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 pear, 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!
Tips from Home Chefs