Description
This gourmet grilled cheese sandwich combines rich, melty Gouda cheese with savory roasted mushrooms and caramelized onions on buttery sourdough bread. Perfectly golden and packed with flavor, it’s an elevated twist on a classic comfort food that’s easy to prepare on the stovetop.
Ingredients
Scale
Bread and Spreads
- 8 slices sourdough or rustic bread
- Butter for spreading and grilling (about 2-3 tablespoons total)
- Optional: Dijon mustard or aioli for spreading
Vegetables
- 1 medium yellow onion, thinly sliced
- 8 ounces cremini or baby bella mushrooms, sliced
Cheese and Seasonings
- 8 ounces Gouda cheese, sliced or shredded
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Prepare the mushroom and onion mixture: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the thinly sliced onions and cook for 5 to 7 minutes until they soften and begin to caramelize. Then add the sliced mushrooms, thyme, salt, and pepper. Continue cooking for another 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and the moisture evaporates completely. Remove from heat and set aside.
- Assemble the sandwiches: Spread a thin layer of butter on one side of each slice of bread. On the unbuttered side, spread Dijon mustard or aioli if using. On four slices (buttered side out), layer slices of Gouda cheese, then spoon a generous amount of the mushroom and onion mixture over the cheese. Add extra cheese on top if desired for cheesiness. Top each sandwich with the remaining bread slices, buttered side facing outwards.
- Cook the grilled cheese: Heat a nonstick skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula to ensure even browning and melting. The bread should be golden brown and the cheese fully melted.
- Serve: Remove sandwiches from the skillet and let them rest for 1 minute before slicing. Serve warm for the best gooey texture and flavor.
Notes
- Smoked Gouda can be used to add even more depth and a smoky flavor to the sandwich.
- You can roast the mushrooms and onions in the oven instead of cooking them on the stovetop for a hands-off preparation.
- This sandwich pairs beautifully with tomato soup or a light green salad for a complete meal.
