Smoked Gouda & Monterey Jack Grilled Cheese

with Mushrooms & Pickled Shallot

35 MIN

2 Servings

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From the Test Kitchen

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 slices Sourdough Pullman Bread
½ lb Red Cabbage
4 oz Mushrooms
2 Persian Cucumbers
2 oz Smoked Gouda Cheese
2 oz Monterey Jack Cheese
1 Shallot
1 Tbsp Sugar
1 Tbsp Whole Grain Dijon Mustard
1 Tbsp Sherry Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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

2 Pickle the shallot

In a small saucepan, combine the sliced shallot, vinegar, sugar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3 Cook the mushrooms

Meanwhile, 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, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to 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, sliced 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 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 and immediately season with salt. Carefully halve on an angle.

5 Make the slaw & serve your dish

Meanwhile, to the bowl of prepared cabbage and cucumbers, 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!