Mushroom Grilled Cheese Sandwiches with Nectarine Salad

Mushroom Grilled Cheese Sandwiches

with Nectarine Salad

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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In this recipe, grilled cheese gets an easy, elegant makeover with two kinds of melty cheeses and earthy cremini mushrooms layered between slices of sourdough. For refreshing contrast to these rich sandwiches, you’ll make a side salad of arugula and nectarine—a juicy, seasonal fruit with sweet flavor.
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ingredients
Mushroom Grilled Cheese Sandwiches with Nectarine Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 2 oz Arugula
  • 4 oz Cremini Mushrooms
  • 2 oz Smoked Gouda Cheese
  • 2 oz Monterey Jack Cheese
  • 1 Yellow Or Sweet Onion
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Nectarine
Prepare the ingredients:
1 Prepare the ingredients:

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

Cook the mushrooms:
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, stirring occasionally, 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.

Assemble the sandwiches:
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.

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 has 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 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!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and medium dice the onion to get ½ cup (you will have extra). Thinly slice the gouda and monterey jack; combine the sliced cheeses in a bowl. 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, stirring occasionally, 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.

Cook the mushrooms:
Assemble the sandwiches:
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 has 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 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!