Grilled Cheese and Mushroom Sandwich

Grilled Cheese and Mushroom Sandwich

by Barbara Lee on October 7, 2012

Just to prove you can add mushrooms to anything, I’m topping a classic grilled cheese sandwich with sliced portobellos.  Serve it on its own or with its famous side-kick, a bowl of tomato soup.  Who doesn’t love this combination?  The weather is finally cooling here in Southern California, so a hot sandwich and a bowl of soup is suddenly feasible.

Though most of us grew up with this iconic sandwich, it did not become a part of our American history until the 1920’s.  This is about the time sliced bread appeared and American cheese became readily available.  The “Cheese Dream”   became popular during the Depression years.  It consisted of an open-face sandwich of melted cheese and was eaten for an economical dinner.  It took until 1960 for the second slice of bread to be placed on top creating everyone’s favorite lunch.

So get out your frying pan, and please do grate your cheese, it is so much better than the waxy individual squares.  Slice up some portobellos for a modern twist on this old favorite.  And by all means invite the Campbell Kids for a bit of nostalgia.  Because lunch should be Mmm, Mmm, good!

 

Cook sliced portobello in a little butter and set aside.

 

 

 

 

Grate the cheese

 

 

 

 

 

Butter one side of each bread slice

 

 

 

 

 

Place butter side down in pan and top with the cheese.

 

 

 

 

 

Top with the sauteed mushrooms

 

 

 

 

 

Add the other slice of bread, butter side up.

 

 

 

 

 

Let brown and flip, remove when golden.

 

 

 

 

 

Cut in half and serve.

 

 

 

 

Grilled Cheese and Mushroom Sandwich

Ingredients

1 large Portobello Mushroom, sliced

4 ounces of cheddar cheese, grated

4 slices of sourdough bread

Butter

Procedure

Slice the Portobello mushroom into strips and sauté in a little butter in a non-stick pan on medium heat for 2 or 3 minutes.

Grate the cheese and set aside.

Butter one side of each slice of bread.

Remove cooked mushrooms from pan and set aside.

Melt a little more butter in same pan on medium low heat and add bread slice butter side down. Top with the grated cheese.

Top with another slice of bread, butter side up. Check to see if the bottom is golden and flip.

Let the second side brown a little, watch it does not burn.

Transfer to a plate, cut in half and serve.

Makes 2 sandwiches

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