Grilled Cheese with Mushrooms & 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.
Yield
2 servingsPrep
5 minCook
10 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 173.4 | ml/g |
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 |
* |
| 4E+1 | ml |
mayonnaise, light
prefer real Hellman's or make your own |
*
|
| 5 | ml |
thyme
fresh, 4 sprigs |
*
|
| 173.4 | ml/g |
cheddar cheese, very old, sharp
white preferred |
|
| 0.3 | 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.
