Pan Fried Mushroom and Cheese Sandwich

Pan Fried Mushroom Cheese Sandwich

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

Recipe by Mell
0.0 from 0 votes
Servings

2

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

In 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!

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Ingredients

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.

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