GRILLED CHEESE AND MUSHROOM SANDWICH
Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
GRILLED FONTINA CHEESE SANDWICH WITH MUSHROOMS AND DIJON
The mushrooms and tangy Dijon mustard make this a top notch sandwich! Creamy Fontina cheese is just right, but you can use Gruyere or omit the cheese altogether! Sourdough or a nutty cracked wheat bread is a good choice for the bread. For a light supper, serve with a green salad, and add a cup of soup if you like. Adapted from Fields of Greens cookbook.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/2 tbls. of the olive oil in a medium saute pan, add the onion and a sprinkling of salt and pepper. Saute over medium heat for about 5 minutes, until soft. Move the onion to a bowl.
- Heat the remaining oil in the pan; add the mushrooms, 1/4 teaspoons salt, and a few grinds of pepper.
- Sear the mushrooms over high heat until golden and a little crisp around the edges, adding a little more water to the pan as they finish cooking, to loosen the yummy pan juices( adding a little sherry or wine instead would add to the flavor). Add the mushrooms to the onions and toss together with the parsley.
- Put the sliced bread on a cutting board(or other work surface) and brush each slice lightly with the mustard. Pile the mushrooms and onions on two of the slices, using the palm of your hand to press them onto the bread, then sprinkle on the cheese. Press the other two slices on top, then brush or spread the top with butter.
- Place the sandwiches buttered side down in a heated skillet or on a griddle, then brush or spread the top side with the butter.
- Cover and cook over medium heat until golden, aobut 4-5 minutes, then turn over and cook the other side. Serve immediately. Enjoy!
GRILLED PORK AND FONTINA SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
- In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
- To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES
Categories Sandwich Mushroom Vegetarian Arugula Summer Grill/Barbecue Fontina Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
- Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
- Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.
GRILLED FONTINA & MUSHROOM WITH SAGE SANDWICHES
The grilled cheese sandwich grows up in this sophisticated version that starts with nutty smooth-melting fontina cheese and adds a layer of sage accented sauteed mushrooms. Food & Wine Magazine, January 1998 edition. Recipe by: Quick From Scratch Herbs & Spices. A crisp, dry, Italian white - such as Soave, Frascati, or pinot grigio - will refresh your mouth after every bite of this flavorful sandwich! Fast!
Provided by Manami
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
- Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
- Stir in the fresh sage, if using.
- Put the mushrooms in a bowl and wipe out the pan.
- Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
- Put them, buttered-side down, on a work surface.
- Top the bread with the cheese and then the mushrooms.
- Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
- Heat the frying pan over moderately low heat.
- Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
Nutrition Facts : Calories 663.2, Fat 30.5, SaturatedFat 17.3, Cholesterol 88.9, Sodium 1444.2, Carbohydrate 69.7, Fiber 4.7, Sugar 2.1, Protein 27.8
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