Description
This gourmet grilled cheese sandwich features creamy gouda cheese paired with savory roasted cremini mushrooms and caramelized onions. The combination of roasted vegetables and melted gouda on crispy sourdough bread creates an irresistible, comforting meal perfect for lunch or a light dinner.
Ingredients
Scale
Bread and Spread
- 4 slices sourdough or rustic bread
- 1 tablespoon butter, softened
- Optional: mayonnaise for spreading on bread
Roasted Vegetables
- 1 cup sliced cremini or baby bella mushrooms
- 1 small yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- Salt and pepper to taste
Cheese
- 1 cup shredded or sliced gouda cheese
Instructions
- Roast Mushrooms and Onions: Preheat the oven to 400°F. In a bowl, toss the sliced mushrooms and onions with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet. Roast for 15–18 minutes, stirring once halfway through, until the mushrooms and onions are golden and tender. Remove from oven and set aside.
- Prepare Bread: Heat a skillet or griddle over medium heat. Lightly butter one side of each bread slice (or spread mayonnaise if preferred) to ensure a golden, flavorful crust when cooked.
- Assemble Sandwiches: Place two slices of bread, buttered side down, onto the hot skillet. Evenly distribute half of the gouda cheese on each slice, followed by a generous amount of the roasted mushrooms and onions.
- Top and Cook: Cover each sandwich with the remaining bread slices, buttered side up. Cook for 3–4 minutes per side, pressing slightly with a spatula to encourage even browning and melting of the cheese. The bread should be golden brown and the cheese melted perfectly.
- Serve: Remove sandwiches from the skillet, slice in half if desired, and serve warm for the best gooey, savory experience.
Notes
- Try smoked gouda for a deeper, smokier flavor.
- Add a few fresh spinach leaves or a swipe of Dijon mustard inside the sandwich for extra flavor contrast.
- Use gluten-free bread if necessary to accommodate dietary restrictions.
