GRILLED GOUDA CHEESE SANDWICH WITH ROASTED MUSHROOMS AND ONIONS

 

 

prep 10 min.

ready 40  mins.

serves 2

 

I have made these sandwiches in the past, and we really like them. You can either bake or sauté the vegetables. This time I baked them in the oven. Either way, they certainly compliment a grilled cheese sandwich. We have had perfect “soup and grilled cheese” weather. It has snowed, then rained, and now snowed again with blustery winds. It’s perfect weather for this type of meal. Give it a try!

 

Ingredients

• 4 ounces mushrooms, sliced (about 6 mushrooms)

• 1 medium sweet onion, sliced  

• 3 tablespoons extra virgin olive oil

• 3 tablespoons butter

• 4 slices bread (Italian Ciabatta)

• 6 slices 1/8 in. Gouda

 

 

 

 

Instructions

Preheat oven to 350 degrees F.

1. On a baking sheet or oven proof pan, drizzle sliced onion and mushrooms with extra virgin olive oil.

2. Bake in oven for about 20 minutes until onions are a golden brown or clear.

3. Heat a medium-sized cast iron skillet over medium heat on stove top for five minutes before vegetables are done roasting. I used a #8 Griswold skillet.

4. While pan is heating, put butter slices on four sides of bread.

 

 

5. When vegetables are completed put two pieces of buttered bread face down in skillet and add the vegetables and Gouda cheese and top with bread.

6. Cook for about 3-4 minutes and gently flip with a metal spatula and continue to cook the other side an additional 3-4 minutes or until the bread is a golden brown and the cheese has melted.

 

 

7. Remove from stove and let cool about a minute. Slice in half with a sharp knife.

I served the sandwiches with a bowl of hot tomato bisque soup. This made a wonderful meal for my wife and me.

 

 

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Grilled Gouda cheese sandwich with roasted mushrooms and onions

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 4 oz. mushrooms sliced - 6 mushrooms
  • 1 Medium onion sweet-sliced
  • 3 Tbs. olive oil extra virgin
  • 3 Tbs. butter
  • 4 slices bread Italian Ciabatta
  • 6 slices Gouda cheese 1/8 in. sliced

Instructions

  1. Preheat oven to 350 degrees F.

  2. On a baking sheet or oven proof pan, drizzle sliced onion and mushrooms with extra virgin olive oil.

  3. Bake in the oven for about 20 minutes until onions are a golden brown or clear.

  4. Heat a medium-sized cast iron skillet over medium heat on the stove top for five minutes before vegetables are done roasting. I used a #8 Griswold skillet.

  5. While the pan is heating, put butter slices on four sides of bread.

  6.  When vegetables are completed put two pieces of buttered bread face down in skillet and add the vegetables and Gouda cheese and top with bread.

  7. Cook for about 3-4 minutes and gently flip with a metal spatula and continue to cook the other side an additional 3-4 minutes or until the bread is a golden brown and the cheese has melted.

  8. Remove from stove and let cool about a minute. Slice in half with a sharp knife.

Recipe Notes

I served the sandwiches with a bowl of hot tomato bisque soup. This made a wonderful meal for my wife and me.

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