Smoked Gouda & Monterey Jack Grilled Cheese with Mushrooms & Pickled Shallot

Smoked Gouda & Monterey Jack Grilled Cheese

with Mushrooms & Pickled Shallot

Group Created with Sketch. 35 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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For an easy, sophisticated twist on classic grilled cheese, we’re layering two kinds of melty cheeses with earthy mushrooms and tangy pickled shallot between slices of toasted sourdough. For bright contrast, we’re making a slaw of crunchy cucumber and cabbage tossed with a piquant duo of mustard and the shallot pickling liquid.

For an easy, sophisticated twist on classic grilled cheese, we’re layering two kinds of melty cheeses with earthy mushrooms and tangy pickled shallot between slices of toasted sourdough. For bright contrast, we’re making a slaw of crunchy cucumber and cabbage tossed with a piquant duo of mustard and the shallot pickling liquid.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the shallot. Thinly slice the mushrooms. Thinly slice the gouda. If you received a block of monterey jack, thinly slice. Cut out and discard the core of the cabbage; medium dice the leaves. Thinly slice the cucumbers into rounds. Combine in a large bowl. 

Pickle the shallot:
2 Pickle the shallot:

Place the sliced shallot in a medium heatproof bowl. In a small pot, combine the sugar, vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of sliced shallot. Set aside to cool, stirring occasionally, at least 10 minutes. 

Cook the mushrooms:
3 Cook the mushrooms:

While the shallot cools, 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. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until browned and softened. Turn off the heat. 

Assemble & cook the sandwiches:
4 Assemble & cook the sandwiches:

Reserving 2 tablespoons of the pickling liquid, drain the pickled shallot. Assemble the sandwiches using the bread, sliced gouda, monterey jack, pickled shallot, and cooked mushrooms; season with salt and pepper. Wipe out the pan used to cook the mushrooms. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve on an angle. 

Make the slaw & serve your dish:
5 Make the slaw & serve your dish:

While the sandwiches cook, to the bowl of prepared cabbage and cucumber, add the reserved pickling liquid and mustard. Drizzle with olive oil and season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the slaw on the side. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the shallot. Thinly slice the mushrooms. Thinly slice the gouda. If you received a block of monterey jack, thinly slice. Cut out and discard the core of the cabbage; medium dice the leaves. Thinly slice the cucumbers into rounds. Combine in a large bowl. 

2 Pickle the shallot:

Place the sliced shallot in a medium heatproof bowl. In a small pot, combine the sugar, vinegar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, carefully transfer to the bowl of sliced shallot. Set aside to cool, stirring occasionally, at least 10 minutes. 

Pickle the shallot:
Cook the mushrooms:
3 Cook the mushrooms:

While the shallot cools, 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. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until browned and softened. Turn off the heat. 

4 Assemble & cook the sandwiches:

Reserving 2 tablespoons of the pickling liquid, drain the pickled shallot. Assemble the sandwiches using the bread, sliced gouda, monterey jack, pickled shallot, and cooked mushrooms; season with salt and pepper. Wipe out the pan used to cook the mushrooms. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve on an angle. 

Assemble & cook the sandwiches:
Make the slaw & serve your dish:
5 Make the slaw & serve your dish:

While the sandwiches cook, to the bowl of prepared cabbage and cucumber, add the reserved pickling liquid and mustard. Drizzle with olive oil and season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the slaw on the side. Enjoy!