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Grilled Cheese Sandwich with Sauteed Mushrooms and Arugula


Cheesy, refreshing flavor and meaty texture, you can find all of them in this quick and easy to make recipe.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 cup mushrooms
1 tablespoon olive oil
or butter
2 cups arugula (roquette)
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 20336% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 313mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 18%
Sugars g
Protein 18g
Vitamin A 5% Vitamin C 4%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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