April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 6. See all of our grilled cheese sandwiches >> here << .
Because it’s Friday afternoon right before a big cooking holiday weekend, we’re taking it easy in the TSHQ kitchen with a simple Mushroom Swiss Grilled Cheese on a gorgeous, whole grain and seed bread. …
This sandwich we had to do a little differently because butter sauteed mushrooms are slippery and tend to fall out the sides of the sandwich when flipping. We cooked the grilled cheese first as only bread and cheese, as recommended by the Joy of Cooking, then pulled the grilled bread apart and piled the mushrooms, along with some fresh baby arugula, after.
(We forgot to take the picture during assembly, so we opened up the sandwich again after we cut it into halves to show you the inside.)
If you don’t have arugula, or find it too bitter, spinach is actually a naturally awesome alternative.
Butter Sauteed Mushrooms and Swiss Grilled Cheese with Arugula
makes 1 sandwich
2 slices whole grain and seed bread
2 slices Swiss cheese
¼ to ½ cup sliced mushrooms sauteed in butter (washed sliced, then sauteed in about 1 teaspoon butter per cup of sliced mushrooms)
handful of fresh arugula
1 tablespoon softened butter
1 tablespoon olive oil
salt and pepper to taste
Make a sandwich of the 2 slices of bread and 2 slices of cheese.
Butter both sides of the bread.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. Cook the sandwich slowly in a skillet or on a griddle on one side until golden brown. Turn and brown the second side.
Remove the grilled sandwich from the pan and pull the bread slices apart. Place arugula on melted cheese on one slice of bread. Pile sauteed mushrooms on top, season with a pinch of salt and pepper, then close/cover the sandwich with the other slice of bread.