This is one big messy sandwich. I challenge you to try to make a grilled cheese sandwich with this much stuff on it and have it come out neat looking. I really don’t think it’s possible. It doesn’t matter though because grilled cheese sandwiches are supposed to be messy. And delicious. That’s what they’re all about.
I made this recipe up last night. I used a few ingredients and methods I picked up along the way and put this sandwich together in just a few minutes. It’s so good and so filling.
Since any grilled cheese sandwich can benefit from some sort of spread, I decided to whip up a batch of my famous avocado mayonnaise. It’s super simple to prepare this spread because it only consists of a handful of ingredients and it only takes a minute or two to finish off.
Basically, this sandwich consists of a good hearty bread, some avocado mayo, some browned mushrooms, a few tomato slices and, of course, provolone cheese. I was going to go with swiss for this one, but I decided to limit things to only provolone. Perhaps I’ll combine the two next time.
Anyway, the result of all this goodness is a rather substantial sandwich. I’ll admit that it doesn’t look as filling as it actually is, but believe me when I tell you this; it’ll fill you up. We enjoyed two of these for dinner last night and I was a happy camper.
Makes: 2 Sandwiches
For the Avocado Mayo
2 Ripe Avocados
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Water
2 Pinches of Salt
2 Pinches of Ground Black Pepper
For the Sandwich
4 Slices Good Robust Bread
2 Ripe Tomatoes
8 Ounces White Button Mushrooms
8 Good Thick Slices Provolone Cheese
Butter for Frying
Ground Black Pepper
I would love to give someone credit for this recipe, but I can’t since I made it up. I will tell you that I was inspired by the Hannaford Fresh magazine that comes out monthly though. There was a photo of a pretty mean looking grilled cheese sandwich on the cover of a past issue and I ran with it from there.
Prepare the Mayonnaise
Add all the ingredients for the avocado mayonnaise to a medium sized bowl or food processor. Then, if added to a bowl, use a hand blender to whip the ingredients just for about 30 seconds or until everything is combined well. If using a food processor, pulse for about 20 seconds. This is what your result should look like.
Set aside for later use.
Prep the Tomatoes
Next, go ahead and slice your tomatoes about 1/8 or 1/4 inch thick. I think they’ll be easier to work with if they’re on the thinner side.
Brown the Mushrooms
Clean and slice the mushrooms so they’re about 1/4 thick. Then, warm a large skillet over medium heat and add the mushrooms to it. Also add a few pinches of salt and pepper to the mushrooms.
Continue to cook until the water steams off and the mushrooms begin to brown. When they soften a good amount, remove them from the heat. This should take anywhere between five and ten minutes.
Construct the Sandwich
Remove the mushrooms from the pan and transfer them to a bowl. Then, using the same pan, melt a pat of butter. When that’s done, add two slices of bread to the pan that have had mayo applied to them.
Next, add two slices of cheese to each slice of bread and then add the mushrooms to each as well. After that, add the tomatoes and then top things with two more slices of cheese. Apply spread to the other two slices of bread and place them on top of the sandwiches to finalize things.
Let the first side fry for a few minutes until you see the cheese on the bottom begin to melt. Then, using a large spatula and your hand, carefully flip each sandwich. Add more butter to the pan as well. Again, let this side fry for another few minutes until the cheese melts. You can also cover the pan to hasten this process.
Slice & Serve
When finished, remove the sandwiches from the pan and cut them in half. Serve and enjoy!
The Final Grilled Cheese Sandwich
This is one bad sandwich. Bad meaning good. Definitely give this one a try and let me know how it turns out in the comment section below. Thanks for reading!