Mushroom Grilled Cheese Sandwich with Peach Salad

Updated at: Thu, 17 Aug 2023 03:53:20 GMT

Step 1

Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and medium dice the onion to get ½ cup (you will have extra). Thinly slice the gouda and monterey jack; combine in a bowl. Halve, pit, and thinly slice the peach. Crumble the Grana Padano into small pieces.

Step 2

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 3

Assemble the sandwiches using the bread, sliced gouda and monterey jack, and cooked mushrooms. Rinse and wipe out the pan used to cook the mushrooms.

Step 4

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.

Step 5

Just before serving, in a large bowl, combine the arugula, sliced peach, crumbled Grana Padano, remaining vinegar, and a drizzle of olive oil; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

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