We’ve been out and about all weekend, and since I’m also off today, didn’t want to fuss about in the kitchen for too long, especially since we’re set to go surfing soon! I felt like some type of a grilled sandwich today, and thought of French onion soup for some reason, maybe because it’s a comfort food with all that gooey cheese on top.
So that’s what I decided to mock my sandwich after – the French onion soup, sans beef broth . I bought a loaf of Rosemary Olive Oil Bread the other day made by La Brea Bakery – I love when you buy breads that are still warm and huggable! We love this bread and had some of it with Phong’s grilled chicken and veggies last night (he makes some delish grilled chicken – I don’t even bother anymore because it’s always so good. All I know is that he puts in a little kick with a few potent drops of Dave’s Insanity Sauce). This sandwich has less fat than usual grilled cheese sandwiches as well – I don’t use too much cheese, and just spray my George Foreman Grill with olive oil spray instead of butter.
French Onion and Mushroom Grilled Cheese Sandwich
2 tsp olive oil
1/2 yellow onion, sliced
1 clove garlic, minced
1 cup button mushrooms, sliced
1/4 tsp dried rosemary
Pinch of dried bay leaves
1 tsp sherry
Salt and pepper, to taste
4 slices good bakery bread (Rosemary Olive Oil, French, etc)
1 Tbsp whole-grain Dijon mustard (or to taste)
1/4 cup grated fontina cheese
3 tbsp grated Gruyére cheese
4 slices tomato
Olive oil cooking spray
1. In a small saute pan, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic, cooking for a few minutes until the onions begin to caramelize. Add the mushrooms, rosemary, bay leaves, sherry, salt and pepper, and saute for another 5-6 minutes, until onions are slightly browned and mushrooms are cooked through. Place the mixture into a small bowl.
2. To assemble, heat a George Foreman grill, panini press, or a clean saute pan. Spray both plates of the GF Grill or Panini Press with the olive oil cooking spray. On one slice of bread, spread 1/2 the mustard and top with 1/2 the onion-mushroom mixture. Top with 1/2 the fontina cheese, add 2 slices of tomato, and top with Gruyére cheese. Top the sandwich with the other slice of bread. Repeat with the remaining slices of bread.
3. Place the sandwich in the panini press or George Foreman grill, pressing down so that the sandwich cooks evenly on both sides. Cook for a few minutes, until golden brown on both sides. If cooking on a saute pan, make sure to apply pressure on the sandwich with a spatula and repeat when you flip the sandwich over to the other side.