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
olive oil, extra-virgin
cut from the middle of the loaf
prefer real Hellman's or make your own
fresh, 4 sprigs
cheddar cheese, very old, sharp
Granny Smith apples
cored and thinly sliced
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.