What’s better than a good old grilled cheese sandwich? It’s hard to improve on this classic, but I'm always in the mood for a food challenge. Could I make this great sandwich even better? I decided to follow the lead of a local restaurant that serves a mushroom melt. Swiss cheese and good, whole grain bread provide the foundation. My own twist on this local fare starts with onions, mushrooms, garlic, white wine, and fresh parsley. Chipotle mayo is the perfect complement.
To sum it all up...the good old grilled cheese just got better!
Chipotle Mayo Mushroom Melt
2 tablespoons butter or Smart Balance
2 tablespoons olive oil
1/2 white onion, chopped
2 cups white button mushrooms sliced
2 portabella mushroom tops, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 cloves minced garlic
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1/2 teaspoon minced chipotle en adobo
1/4 teaspoon adobo sauce
1 teaspoon lemon juice
Salt and pepper to taste
Whole grain bread
Swiss cheese
2 tablespoons butter, divided
Preheat oven to 350 degrees.
Dampen paper towel and lightly rub mushrooms to clean. Remove gills from portabellas with a spoon, if desired. Chop mushrooms, and set aside.
Heat butter and olive oil in large skillet over medium heat. Add onion, and cook for 5 minutes or until translucent. Add mushrooms, salt and pepper, and saute 6 minutes until mushrooms release their liquid. Add garlic and saute about 2 minutes more or until mushrooms are tender. Add wine, and cook for about 5 minutes until absorbed. Add chopped parsley and adjust seasonings to taste. Remove from heat.
Mix mayonnaise, chipotle pepper, adobo sauce and lemon juice. Season to taste with salt and pepper.
Liberally spread chipotle mayo on whole grain bread slices. Place Swiss cheese on one side of bread. Spoon on desired amount of mushrooms, and top with remaining bread slice. Heat one tablespoon butter in skillet over medium-low heat. Place sandwiches in skillet and cook for about 3 minutes or until golden brown. Remove sandwiches, and add remaining tablespoon butter. Cook sandwiches on other side for 3 additional minutes.
Place skillet in oven and heat for 5 minutes more to melt cheese completely. Remove sandwiches and halve. Serve with chips. Serves 2-3.
Thanks to my friend, Kim, for inspiring me to create my own version of this local restaurant menu item!
