Garlic Mushroom Grilled Cheese with Cheddar
A pan toasted sandwich filled with garlic butter mushrooms and melted cheddar on sourdough.
Equipment
- Large skillet
- Spatula
- Cutting board
- Knife
Ingredients
- 2 tbsp unsalted butter for the mushrooms
- 1 tbsp unsalted butter softened, for the bread
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced 1/4 inch thick
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 4 sourdough bread slices about 1/2 inch thick
- 4 sharp cheddar cheese slices about 1 ounce each
Instructions
- Cook the garlic. Melt 2 tablespoons butter in a large skillet over medium heat and stir in 2 minced garlic cloves for 1 minute until fragrant.
- Brown the mushrooms. Add 8 ounces mushrooms and cook 5 to 7 minutes until the liquid evaporates and the edges are golden. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper, then transfer to a plate.
- Assemble. Spread 1 tablespoon butter on one side of each of the 4 bread slices. Fill two slices with 4 cheese slices and the mushrooms, then top with the other slices, butter side out.
- Toast. Cook the sandwiches in the skillet over medium heat for 3 to 4 minutes per side until the bread is golden and the cheese is melted.
- Serve. Rest for 1 minute, slice in half, and serve hot.
Notes
Substitutions: Use mozzarella, provolone, or Gruyere for the cheddar, and any sturdy bread for the sourdough.
Tips: Cook the mushrooms until dry and golden so the bread stays crisp. Add a teaspoon of fresh thyme if you like.
Storage: Refrigerate leftovers for up to 2 days and reheat in a skillet until steaming hot, at least 165 degrees F.