Wednesday, 2 September 2015

Garlic-y Mushroom and Spinach Grilled Cheese

Grilled cheese are a staple in our house. They're quick, easy, my kids all like them and they can be tweaked to personal tastes.  That's how this recipe came about. Brad and I had made the kids some normal grilled cheese but we wanted something more and, if truth be told, I had some baby spinach in the fridge just beggin' to be used.

These sandwiches were awesome and with the addition of the mushrooms, garlic and spinach they felt a little healthier.  I also used some Garlic Margarine that we bought at our local Farmer's Market which is the bomb, ya'll! Hunks of fresh from the farm garlic with some pretty spices t'boot.  Garlic-y goodness that adds some pizzazz to all sorts of dishes.

I also added a little somethin' something.  My new obsession when it comes to condiments.  I simply adore it and will eat it on almost everything because it pleases my taste buds so very much.  See, the past couple of months I've had a total love fest with a sauce that one of my sister's turned us onto - Jalapeno Lime Aioli from Culinary Treasures that is sold at our Costco.  Oh ... my ... gravy!  It is so good that I add it to ham and Swiss sandwiches, roast beef sandwiches and yes, even these grilled cheese.  It has the perfect amount of zip.

However you garnish these sandwiches they are a nice variation from the traditional grilled cheese.  Just think of all of the different grilled cheese you can make just by adding some new toppings!  The variations are endless!  Cheesy goodness at its best.




2 tsp butter
2 garlic cloves, minced
1 medium onion, sliced
2 cups button mushrooms, sliced
1/2 cup fresh baby spinach leaves, stems removed
1/2 tsp dried thyme
4 slices of bread
2 tbsp garlic margarine/butter (or combine butter with 2 cloves of garlic and some dried parsley)
1 cup shredded Marble cheese OR 4 slices Swiss cheese OR your favourite cheese

Garnish - Jalapeno Lime Aioli sauce (found at Costco)



In a small skillet, melt 2 tsp of butter.  Add minced garlic, onion and button mushrooms.



Cook until onions and mushrooms are tender.  Add baby spinach and cook until wilted. Sprinkle with dried thyme.

Meanwhile, heat a large skillet over medium-high heat.  Spread garlic butter over one side of each slice of bread.  




Place two pieces of bread, butter side down, into the heated skillet.  Add one slice of Swiss cheese to each slice.  Top with mushroom/spinach mixture.  Top with remaining cheese slices.  Place remaining bread slices on top, buttered side up.

When bottom slice of bread has browned carefully flip sandwiches (some of the mushroom mixture may pop out, just shove it back in with a small spoon).  Brown remaining bread slice.  Remove from heat and let it sit for a minute so the cheese doesn't run everywhere when you cut it in half.  Open sandwich and add Jalapeno Lime Aioli sauce (if desired).  Slice each sandwich in half and serve immediately.

Source: The Baking Bookworm

Disclaimer:  I have no ties to Culinary Treasures nor have I been contacted by them to use their product in my post.  My comments about their product are simply my own from personal use of their product.


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