Mushroom Grilled Cheese Sandwich
with Pear Salad
Ingredients
- 2 ounces Monterey Jack Cheese
- 0.5 ounce Grana Padano Cheese
- 1 Tbsp Red Wine Vinegar
- 0.25 pound Yellow Onion
- 2 ounces Arugula
- 1 Pear
- 0.25 pound Balsamic Gouda Cheese
- 3 ounces Prosciutto
- 4 slices Sourdough Pullman Bread
- 4 ounces Shiitake Mushrooms
From your pantry:
Instructions
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Prepare the ingredients
• Wash and dry the fresh produce. • Heat a large nonstick pan on medium-high heat until hot. • Using a zester or the small holes of a box grater, finely grate the lemon to get 2 teaspoons of zest (or use a knife to peel off the lemon skin, avoiding the white pith; mince the peel). • Halve the lemon crosswise. • Quarter and deseed the lemon. • Using the flat side of your knife, smash the garlic cloves once, then peel and roughly chop. • Thinly slice the mushrooms. • Pick the thyme leaves off the stems.
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Cook the mushrooms
• In a large nonstick or cast iron pan, heat 2 teaspoons of olive oil on medium-high heat until hot. • Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. • Add the chopped garlic and thyme leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. • Transfer to a plate.
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Assemble the sandwiches
• Assemble the sandwiches using the cooked bread, mayonnaise, cooked mushrooms, and greens. • Serve with the lemon wedges on the side.
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