Do you know those days when everything that could possibly go wrong really does? I experienced one of those highlights the other day at the office and by the time I finally got home, I needed something quick but also seriously delicious for dinner. Like a grilled cheese sandwich!
What I love about grilled cheese sandwiches is that you can be super creative if you want to or super not creative and simply put leftover veggies between all of that cheese and bread and it would still taste great. I made one with March’s VotM – the mushroom – and added caramelized onions, because they make so many things taste a lot more awesome.
Grilled cheese sandwich with mushrooms and caramelized onions
What you need:
2 slices of bread
1 small red onion
1 tbsp butter
1 tsp sugar
1 tbsp white wine
4 tbsp grated cheese (i.e. gouda or cheddar)
2 tsp butter or herb butter
What you do:
Slice the mushrooms and onions.
In a skillet of medium-high heat, melt the butter and add the onions. Let them brown, then add the sugar, mix. Add the wine to dissolve the sugar and stir until most of the liquid has evaporated. Take the onions out of the pan, set them aside.
Put the mushrooms into the same skillet and let them brown without adding fat, season with a little salt and pepper, then set them aside. Meanwhile, butter the bread on one side (I used herb butter because I wanted to add the extra flavour). Turn the heat down to medium-low.
Place half of the cheese on the non-buttered side of one slice of bread, then spread the onions and the mushrooms over it. Put the rest of the cheese on top and cover with the other slice of bread, buttered side up.
Transfer the sandwich to the pan and let it cook for two or three minutes on one side, then flip it and leave it on the other side until golden and crunchy, about two minutes. Cut it in half and nomnom!