Sometimes you need a good soup and grilled cheese night. That was me on Wednesday. It more than cancelled out the workout I had done that evening, but it was worth it because this grilled cheese was bangin.
Start with some sourdough bread. Because I really like sourdough. For the cheese, use freshly grated buffalo mozzarella and Italian fontal. See, mozzarella melts so beautifully and has just enough salt, but then the fontal adds a little nuttiness and depth. It’s like fontina but a little milder, which makes this more of a crowd pleaser as far as “fancy” grilled cheeses go.
Toss your two shredded cheeses together and put half of it on one slice of bread. Then add a layer of sliced mushrooms. Finally, add the other half of the grated cheese and top with the other slice of bread. Carefully transport the grilled cheese to a skillet where you’ve been melting a tablespoon of butter. Once it’s browned, hold it up with a spatula, add another tablespoon of butter to the pan, and then grill the other side of the sandwich til it too is a perfect shade of brown. Cook on a low to medium heat – anything hotter will brown the bread too quickly and your cheese and mushrooms won’t properly melt.
Yes, it’s a lot of butter. Yes, that’s what makes it good. Yes, this is exactly why I work out.
Peaches to Apples 