I am not going to lie to you here. I don’t make grilled cheese sandwiches. I make pan fried cheese sandwiches. I make all kinds of pan fried sandwiches because nothing beats that crispy golden crackle that renders lip balm unnecessary. Even the oozing cheese gets a little crispy as it hits the pan-crust horizon. You KNOW what I am talking about!
This particular creation is almost like a patty melt, without the patty. It elevates plain old grilled cheese to something almost naughty. Dip a corner into a pipping hot cup of bone broth on a cold winter night and we are talking moan-out-loud yummage!
You could swap out the butter and cheese for plant based and call it vegan, I guess. But why? WHY? Try it. Just try it. You know you want to!
Pan Fried Mushroom and Cheese Sandwich
2
servings5
minutes30
minutes35
minutesIn all good conscience I could not call this "Grilled". It's fried, it just is. That's what makes this so freaking yummy.
Play around with different types of mushrooms, cheeses, or go crazy and add a thin slice of pear. You can even try using a Panini Press but why? Make it once as is and you'll understand. Enjoy!
Keep the screen of your device on
Ingredients
4 slices good Sourdough Bread
1 medium Yellow Onion
5 oz Mushrooms (Your choice but Cremini work nice)
3 oz Monterey Jack Cheese
3 oz White Cheddar Cheese
3 Tablespoons Butter, divided
2 Tablespoons Red Wine Vinegar
Salt and pepper to taste
Directions
- PREP YOUR INGREDIENTS
- Clean your produce
- Halve, peel then medium dice your onion. You should have about half a cup.
- Thinly slice your mushrooms
- Thinly slice the Cheddar and Jack Cheeses
- COOK YOUR FILLING
- In a medium, preferably non-stick pan, heat a drizzle of olive oil and 1 tablespoon butter until good and hot. Don't burn the butter!
- Add your sliced mushrooms in an even layer to the pan. Let cook without stirring for about 4 to 5 minutes or until lightly browned.
- Add the diced onion to pan then season with salt and pepper and cook, stirring occasionally, until nice and softened, about 4 to 5 minutes or so.
- Carefully add the vinegar (Careful! It may spatter!) and stir constantly as you cook for about another minute.
- Turn off the heat and season with salt and pepper as desired.
- ASSEMBLE
- Lay out your bread slices on a cutting board.
- Arrange cheese slices on half the slices of bread then layer on your mushroom mixture.
- Rinse and wipe out the pan you cooked your mushrooms in.
- FRY SANDWICHES
- Reheat your non-stick pan you used for the mushrooms on medium heat. Add a drizzle of olive oil and remaining 2 Tablespoons of butter. As soon as the butter starts to bubble a bit, you're ready to go.
- Place the bread with the cheese/mushrooms into the pan then cover with remaining bread to cap off your sandwiches. Cover the pan loosely with a bit of foil and cook about 3 to 4 minutes per side. Give the pan a shake every now and then to get all that butter and oil around the edges for that crispy yum. Once you see the cheese is melted and the bread is a gorgeous golden brown, carefully flip. If the pan seems dry, feel free to add a little more oil and/or butter when you flip.
- Once your sandwiches are the desired toasty, transfer to a cutting board and season with a little salt if you like. Halve the sandwiches on an angle and serve immediately.
Notes
- Pair with tomato or cream of mushroom soup for the perfect comfort food!
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Pairing Notes...
If you are making this dreamy sandwich as is, I would highly recommend a Pinot Noir. Two of my favorites are from Waddle Creek and Brothers Miller. If you vary the cheese, like Gruyere, you might want to switch it up to a lovely white like LVE Pinot Gris.