Something happened this weekend that hasn't happened in a very long time. I had NOTHING to do Saturday. Nothing but to relax, finish the book I've been trying to get through the past 3 weeks and enjoy some quality time with my kitchen.
Lately it seems time spent cooking and baking has been for work or parties I'm attending, so I haven't had a chance to really just open my fridge, see what's there and make something with it.
So, to celebrate this much needed day of rest I decided that for lunch I should take a step far outside my comfort zone and make a grilled goat cheese sandwich topped with carmalized onion and sauteed mushrooms.
Why, you may be wondering, was this such a breakthrough for me? I'll tell you: I have never ever eaten a grilled cheese that wasn't A. made with American cheese and B. cooked either by my grandpa, mom or sister. Maybe that's strange, but it's how it's always been.
But as it was all I had on hand, I went with it and boy, was that sandwich all kinds of wonderful.
Here's how to make this sandwich at home. You can use the goat cheese like I did, but I think shredded mozzarella or even feta cheese would work just as well. Use whatever you may have on hand!
1/2 an onion, sliced thin
4 sliced mushrooms
whole wheat bread
butter (I used my herb butter I had made with parsley, thyme, rosemary and chive - really think you should try the same! It adds such a subtle flavor to the sandwich that really enhances all the tastes.)
Cook your onions and mushrooms first. I used a teaspoon of butter plus a teaspoon of olive oil to cook up the veggies. First, sear the onions on a high heat until they have a rich brown color. Then, turn your flame down to medium and add in your mushrooms to cook - you may need an extra drizzle of olive oil. Lower your heat and cook together for about 10 minutes.
After your veggies cook, remove them from the heat and start making your sandwich. Spread one slice of your bread with your butter so it gets a nice golden color when you cook it. Layer your cheese on the other side of the bread slice, then top that with your mushroom and onion mixture. Cover with the other slice of bread.
Place your sandwich with the butter slice face down in a pan over medium heat. While it's cooking, spread the top slice with some butter as well so that when you flip it that side will get a nice golden color.
I like my grilled cheese slightly pressed, but not totally crushed, so I always press lightly on it with my spatula while it cooks. Cook however you prefer!
Flip and cook through, then enjoy!