Grilled Cheese Sandwich with Sauteed Mushrooms & Arugula
Cheesy, refreshing flavor and meaty texture, you can find all of them in this quick and easy to make recipe.
Yield
2 servingsPrep
6 minCook
4 minReady
12 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mushrooms
sliced |
|
| 1 | tablespoon |
olive oil
or butter |
|
| 2 | cups |
arugula (roquette)
baby |
|
|
salt and black pepper
to taste |
*
|
||
| 1 ½ | teaspoons |
truffle
oil, optional |
* |
| 4 | slices |
whole wheat bread
|
|
| 1 ½ | teaspoons |
dijon mustard
or as needed |
|
| ½ | cup |
swiss cheese
or more as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mushrooms
sliced |
|
| 15 | ml |
olive oil
or butter |
|
| 473 | ml |
arugula (roquette)
baby |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.5 | ml |
truffle
oil, optional |
* |
| 4 | slices |
whole wheat bread
|
|
| 7.5 | ml |
dijon mustard
or as needed |
|
| 118 | ml |
swiss cheese
or more as needed |
*
|
Directions
Add the olive oil or butter In a medium nonstick skillet over medium heat.
Stir in the mushroom, and cook until tender and most of the water has been evaporated, about 4 minutes.
Stir in the arugula, salt, pepper to taste and truffle oil if needed and cook until arugula just starts wilting, about 1 minute.
Turn off heat and set aside.
Butter or brush with olive oil both sides of each slice of bread and, in a separate skillet on medium heat, toast the bread, or you can toast the bread in a toaster oven or toaster.
After toasted, spread the dijon mustard evenly on one slice of the bread (the inside of the sandwich) and place the cooked arugula and mushroom mixture on top.
Sprinkle the swiss cheese evenly on the other slice of bread.
Cover the pan with the lid until the cheese melts.
Arrange the melted cheese slice on top and press the sandwich.
Slice diagonally and serve right away.
You can have some arugula on side if needed.
