Every single layer of this grown up grilled cheese makes it one fabulous sandwich. Manchego Grilled Cheese will soon be your favorite grilled cheese.
I heard that there was an actual “Grilled Cheese” day and that this was grilled cheese month. Who comes up with this stuff, and why wasn’t I notified earlier? I got to work on my favorite grilled cheese. Do you have a favorite?
I grew up going to religion classes on Saturday mornings. I thought that was the biggest rip off because Saturday morning was when the best cartoons were on television. Not only that, the classes were so boring. All I knew is that I had to memorize a whole lot of stuff and if I didn’t, I could end up in a very warm place at the end of my days. Yikes!
When our classes were over, we went home to a lunch of grilled cheese and tomato soup. Tomato soup was from a can, and our grilled cheese was a skinny yellow piece of cheese on buttered white bread. I loved it. Of course, I loved anything drowned in ketchup.
The grilled cheese that I make now has grown up a bit. My little person self would probably turn up my nose. My big girl self just loves every single layer that makes them fabulous. They start with great bread slathered with a bit of butter on the outside and a smear of fig chutney or jam on the inside. This yummy bread holds together caramelized onion, mushrooms, fresh spinach and Manchego cheese. Manchego is a smooth, nutty cheese that can stand up on its own. Then everything is melted together. The result is an amazing sandwich that is just delicious.
So, I may not have been great at memorizing my religion, but I aced grilled cheese! And, the tomato soup was there too, a bumped up big person version called Easy Tomato Florentine Soup!
- 2 teaspoons unsalted butter divided
- 1 large onion sliced
- 1 tablespoon fresh thyme
- 8 oz shitake mushrooms sliced
- 8 oz cremini mushrooms sliced
- 2 tablespoons sherry or white wine
- 3 ounces Manchego cheese shaved
- Fresh baby spinach lightly chopped
- Salt and Pepper 8 slices of good bread
- Fig jam or chutney
- In a heavy skillet, melt 1 tablespoon of butter. Add sliced onions and season with salt and pepper. Cook on medium low heat until browned and caramelized. Remove from the pan and set aside.
- In the same pan as you used for the onions, add the mushrooms. Stir continuously and when they begin to soften, add sherry and thyme. Continue cooking until sherry has evaporated and mushrooms are soft. Remove from the pan and set aside.
- Butter one side of each slice of bread. On the non-buttered side, spread a thin layer of fig jam or chutney. Layer 1/4 each of the mushrooms, fresh spinach, Manchego cheese, and caramelized onion. Top with the second piece of bread, buttered side out.
- Place the sandwich butter side down in the heated skillet and top with another heavy skillet, pressing gently to flatten. Cook sandwich 2 minutes on each side or until the bread is browned and the cheese is melted.
Here are a couple other amazing sandwiches recipes!