Mushroom Grilled Cheese Sandwich

with Pear Salad

35 MIN

2 Servings

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From the Test Kitchen

In this recipe, grilled cheese gets an easy, elegant makeover with melty cheddar and monterey jack 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

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Vegetarian

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

4 slices Sourdough Pullman Bread
2 oz Arugula
1 Yellow Onion
2 oz Monterey Jack Cheese
4 oz Mushrooms
1 Tbsp Red Wine Vinegar
2 oz White Cheddar Cheese
¼ cup Grated Romano Cheese
1 Pear

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 may have extra). Thinly slice the cheddar. Thinly slice the monterey jack. Quarter, core, and thinly slice the pear.

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 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.

5 Make the salad & serve your dish

Just before serving, in a large bowl, combine the arugula, sliced pear, romano, 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!