Tags
caramelized onions, carrotts, cornichons, grilled cheese, Mozzarella, mushrooms, pesto, sun-dired tomatoes
Updated and Modern Grilled Cheese Sandwich
As you know by now, I’m always looking for new sandwich combinations to tickle the taste buds and fill my weekly lunch slots. This updated grilled cheese is my latest find and one of my new favorites. Grilled cheese sandwiches have been a classic comfort food for as long as I can remember, in fact, the grilled cheese sandwich first originated in the US in the 1920s. While there is a bit of prep work involved with this one, the payoff is worth the effort. Fresh, crunchy ciabatta with gooey mozzarella cheese topped with savory mushrooms and sweet caramelized onions squeezed together with a burst of green pesto and tangy sun-dried tomatoes. Now if that doesn’t make your taste buds tingle, I think you should invest in a tongue cleaner and perhaps schedule a visit to your doctor.
Mini Grilled Cheese with Mushrooms & Pesto
This combination is fantastic as a vegetarian sandwich or you could add some smoked turkey breast, some left over filet mignon (as if) or grilled lemon chicken. The great thing is, the sandwich is packed with so much flavor that you really don’t need anything else. I usually eat mine with a few cornichons or carrot sticks. While there’s nothing wrong with the classic grilled cheese sandwich, why not get creative…choose a new bread, a special cheese and experiment with other ingredients to build your favorite grilled cheese sandwich. And once you do, send me the recipe!
The Ingredients
Mini Grilled Cheese with Mushrooms & Pesto
Recipe from: Love & Lemons *my comments/omissions
INGREDIENTS:
mini ciabatta rolls (slightly trim off the “roll” top), or another bread of your choice
fresh mozzarella slices (1 big slice per mini-sandwich)
a few sundried tomatoes, chopped
basil & arugula pesto: * I prefer the Arugula Pistachio Pesto – for recipe click here
1.5 packed cups basil
1.5 packed cups arugula
1/3 c. toasted walnuts
1 garlic clove
1 teaspoon miso (if you don’t have miso, just use salt, to taste)
1 tablespoon lemon juice or white wine vinegar
2 tablespoons olive oil (or more if needed)
1 teaspoon honey (or agave)
pepper to taste
caramelized onions: * I omitted the honey and balsamic and just use some caster sugar to caramelize the onions
sliced yellow onion
splash of olive oil
splash of balsamic
splash of honey or agave
pinches of salt
balsamic mushrooms:
splash of olive oil
splash of balsamic
pinches of salt
METHOD:
pesto:
In a food processor, blend all pesto ingredients together except the olive oil. After everything is combined, drizzle in olive oil while the food processor is running. Taste and adjust. If its bland, add some salt and pepper. If it’s too tangy, add more honey or sweetener, if it’s not tangy enough add more vinegar or lemon juice. Set aside.
caramelized onions:
In a medium sized skillet, heat oil over medium heat. Add onions and salt and saute until translucent. Add balsamic and honey (or agave) and saute until they cook down and are brown and caramelized (about 4 more minutes). Set aside.
balsamic mushrooms:
In a separate medium sized skillet (or wipe out the one from the onions), heat oil over medium heat. Add mushrooms and a few pinches of salt and cook down for 5 minutes or so, careful to not burn them to the bottom of the pan. Add a splash of balsamic to de-glaze. If mushrooms are sticking, add a little more oil, or a few splashes of water to loosen them up. Cook until they’re browned and wilted down. Set aside.
assemble the sandwich:
I actually grilled these open faced – the side with the cheese longer (so the cheese could sufficiently melt), the side with the pesto, not as long (so the pesto wouldn’t dry out or become bitter), and then put the 2 sides together, pressing down gently to get them to stick.
