Comfort food on a whole new level, these tasty sandwiches are a snap to put together with a little pre-grilling* and make a tasty Meatless Monday meal. Try it with Rogue Creamery Rosemary TouVelle as I did or substitute a Rosemary Cheddar from your favorite cheesemaker .
2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 cloves of garlic, minced
2 large portobello mushrooms, wiped clean with damp cloth
2 large red peppers (or one jar of roasted red peppers)
salt and pepper
8 slices Sourdough Bread
4 tbsp. salted butter, at room temperature
8 oz. Rogue Creamery Rosemary Cheddar, shredded
1 c. fresh baby spinach
In a medium baking dish, combine olive oil, balsamic vinegar and half of the minced garlic. Dredge mushrooms in marinade and let rest 15-20 minutes, turning several times.
Remove the top peppers and de-seed. Divide remaining minced garlic and spoon into the cavity of each pepper. Coat outside of pepper with a small amount of olive oil.
Preheat grill to medium-high heat and grill peppers 4-5 minutes per side until blackened. Remove from grill and cover with plastic wrap. Cool slightly and remove skin from pepper. Grill mushrooms, cap side down, for 8-10 minutes until softened. Do not flip mushrooms.* Slice mushrooms and peppers into strips and set aside.
In a medium bowl, combine butter and 4 tbsp grated Rosemary Cheddar. Stir to combine. Generously coat bread slices with cheese-butter mix.
To assemble sandwiches, top unbuttered side of 4 slices of bread with about ¼ c. of cheese. Divide spinach, mushroom and pepper slices evenly among sandwiches. Top with remaining cheese and bread slice.
Cook in batches over medium-low heat in a covered nonstick skillet for 3-5 minutes per side, until nicely browned. Allow to cool slightly before slicing and serving. Enjoy immediately.
*TIME SAVING TIP – Grill the veggies before you need them! Add peppers & mushrooms to the mix next time you fire up the grill and you’ll be halfway to another tasty meal.
For more inspired grilled cheese recipes and techniques, check out “Grilled Cheese, Please!” by Laura Werlin.