Sometimes, when I decide on making a gourmet grilled cheese for dinner (and more importantly, for the blog), I am without a plan. Tonight was one of those nights; I was at the mercy of whatever was in my fridge.
Upon gazing into the fridge, I hummed. I hawed.
Then the cremini mushroom jumped out at me. Oh, and Monterey Jack cheese! Spinach! Dijon mustard! Garlic cloves!
Good thing my belly is bigger on the inside!
Grilled cheese sandwiches are always hard to photograph because they always look so damn delicious.
I definitely give myself 10/10 for restraint.
But after a while, my hunger gets the best of me.
It was when my grilled cheese tower toppled over mid-shot that I knew it was time to just put the camera down and dig in.
- 2 slices of whole wheat bread
- 1 cup of raw spinach
- 1/2 cup of cremini mushrooms, sliced
- 3 oz of Monterey Jack cheese
- 1 clove of garlic, minced
- 2 tablespoons of Dijon mustard
- Sea salt and ground black pepper to taste
- 1 tablespoon of canola or vegetable oil
- 2 tablespoons of butter
Heat the oil in a pan at medium-high heat.
Add the mushrooms and saute them until they are soft – approx. 5 mins.
Bring the heat down to medium-low and add the garlic. Saute until fragrant, but not browned. Add the spinach and saute until the spinach is wilted. Add sea salt and ground black pepper to taste.
Butter the outer sides of the bread. Spread the Dijon mustard on the other side of one of the slices. On the other slice, layer some cheese (buttered side down). Spoon the mushroom mixture over the cheese, and then top that with the rest of the cheese. Close the sandwich up nice and tight, and transfer it to a non-stick skillet.
Fry the sandwich low and slow. Flip the sandwich every three minutes or so – until both sides are golden brown and the cheese has melted.