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Grilled Cheese with Mushrooms and Apple

 

This recipe is from a Toronto restaurant called "The Stockyards". There's no reason to settle for a boring average grilled cheese when it's so easy to kick it up a notch and create something very special.
22

Yield

2

servings

Prep

5

min

Cook

10

min

Ready

15

min

Trans-fat Free, Low Carb
 

Ingredients

1 tablespoon butter
1 tablespoon olive oil, extra-virgin
6 ounces mushrooms, button
thinly sliced
1 clove garlic
minced
1 x kosher salt
to taste
*
1 x black pepper
to taste
*
4 slices sourdough bread
cut from the middle of the loaf
*
8 teaspoons mayonnaise, light
prefer real Hellman's or make your own
*
1 teaspoon thyme
fresh, 4 sprigs
*
6 ounces cheddar cheese, very old, sharp
white preferred
¼ each Granny Smith apples
cored and thinly sliced

Directions

In large skillet heat oil and butter over high heat.

Add the mushrooms and cook, stirring, 2 minutes.

Stir in garlic.

Cook until mushrooms are browned and tender, about another 2 minutes.

Season with salt and pepper. Reduce heat to medium.

Lay out the bread.

On one side of each slice spread two teaspoons (10 ml) of the mayonaise and press in a thyme sprig.

Flip two slices over and arrange a single layer of cheese. Top with mushrooms and then the thinly sliced apples. Place another layer of cheese on top of the apple.

Top with the other bread slices with the thyme facing out.

Add the sandwiches to the skillet. Cook until the bottoms are nicely browned, you may need to turn down the heat.

Carefully flip with a spatula and cook, pressing down with spatula. Cook until the bottom has browned and the cheese has melted.

Remove and discard the thyme spig.

Cut in half and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 28880% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 416mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 12% Vitamin C 2%
Calcium 31% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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