Description
A deliciously comforting grilled cheese sandwich featuring creamy Gouda cheese, sweet roasted onions, and savory mushrooms. Perfect for a satisfying lunch or a cozy dinner, this recipe combines the rich flavors of caramelized onions and earthy roasted mushrooms with melted Gouda, all grilled to golden perfection between your favorite bread.
Ingredients
Scale
Roasted Vegetables
- 8 ounces mushrooms, sliced
- 1 medium sweet onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Sandwich
- 4 tablespoons butter
- 4 slices of bread (sourdough, ciabatta, or your choice)
- 1 cup Gouda cheese, shredded
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the mushrooms and onions.
- Prepare the vegetables: In a bowl, toss the sliced mushrooms and sweet onions with olive oil, salt, and pepper until evenly coated.
- Roast the vegetables: Spread the mushrooms and onions on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Butter the bread: While the vegetables roast, spread butter evenly on one side of each bread slice. This buttered side will be grilled to golden crispness.
- Assemble the sandwich: On the unbuttered side of two bread slices, layer shredded Gouda cheese, followed by a generous amount of the roasted mushrooms and onions. Top with the remaining bread slices, buttered side facing out.
- Grill the sandwiches: Heat a skillet or griddle over medium heat. Place the sandwiches on the skillet and cook for about 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
- Serve: Remove the grilled cheese sandwiches from the skillet, let them rest for a minute, then slice and serve warm.
Notes
- You can substitute Gouda with other melting cheeses like cheddar or fontina for a different flavor.
- If you prefer, caramelize the onions separately on the stovetop instead of roasting.
- Use a mix of mushrooms like cremini or shiitake for extra depth.
- For added flavor, spread a thin layer of mustard or garlic aioli inside the bread before assembling.
- Leftover roasted mushrooms and onions can be refrigerated for up to 3 days and used in other dishes.
