Grown-up Grilled Cheese – Comfort Food at it’s best

Posted in FOOD
on September 12, 2013

There is something about Fall that just demands comfort. I am so ready for it to be here. I’m ready for cozy sweaters on cool days, and walks taking in all the sights and earthy smells. Like many of you, it’s just my favorite time of year. It’s not quite time yet, and I can be patient – but only if I can fill the days of late summer with reminders of what is to come.

I’m starting with food. What is more comforting than grilled cheese? It can’t be just an ordinary grilled cheese – Oh no, there is no Kraft slices between two pieces of white for this girl. I’m looking for a grown-up grilled cheese.. luckily, I have just the recipe. Imagine, if you will, ooey gooey provolone (or swiss) melted in harmony with caramelized onions and mushrooms, grilled to a perfectly crusted golden brown, dripping with goodness.. for just 340 calories. Oh yeah, it’s real. And, I love it. I love it so much, that I’m going to share it with you!

This recipe is adapted from the Eat This Not That No Diet Diet book. Yes, I’m one of those girls who just buys books at the grocery store that I think will make me skinny. Go ahead, judge me. Just wait until after you’ve tried the sandwich. If you’re really hungry, take their recommendation and serve with a fruit salad. Delish, trust me.

Grilled Cheese with Caramelized Onions and Sauteed Mushrooms (Adapted from Eat This Not That No Diet Diet book)

1/2 tsp olive oil
1/2 cups mushrooms, sliced – the recipe called for cremini – I’m not a fan and used button
Salt and Pepper to taste
2 slices of bread – the recipe called for rye, I only had honey wheat on hand
3 slices Reduced Fat Provolone Deli-Style Cheese Slices OR 1/2 cup shredded Swiss Cheese
1/4 cup caramelized onions (see below)
1 tsp fresh thyme leaves (optional)
1/2 tbsp softened butter

Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook for about 6  minutes. Season with salt and pepper. Lay two slices of bread on a cutting board, topping one slice with the cheese of your choice. Top cheese with mushrooms, onions and thyme, if using. Top with remaining slice of bread. Spread butter on both sides of sandwich.

Heat a large cast-iron or nonstick skillet over medium-low heat. Add the sandwich and cook for 5 to 6 minutes per side, until fully toasted and golden brown.

Makes 1 serving.

Caramelized Onions
A lengthy process – but well worth the wait!

Heat a sauce pan over low heat. Add 1 tbsp of butter and melt. Add one large onion, thinly sliced to the butter. Add a generous pinch of salt (this will draw out the moisture) and cover. Cook for 20-45 minutes, depending on how sweet you like your onions, removing the lid and stirring every 3-4 minutes.

This post was featured at:
Made in a Day
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8 Comments

  • Lisa

    This sounds amazing! I actually had grilled cheese my list to research for fun recipes. Thanks!

    September 13, 2013 at 12:53 pm Reply
    • Kim Young

      It is super yummy, Lisa. It definitely is the season! Thanks for stopping by, and enjoy! 🙂

      September 16, 2013 at 3:30 pm Reply
  • Erin Indahl-Fink

    Hi there! Stopping by from Simply Create. Saw your grilled cheese, pinned right away! Want this for lunch soon! Thanks for the great idea.

    September 13, 2013 at 4:07 pm Reply
    • Kim Young

      Thanks for stopping, Erin and thanks for pinning! I can't wait visit your blog as well. I hope you get a chance to try it for lunch soon!

      September 16, 2013 at 3:32 pm Reply
  • Kim~madeinaday

    Yum~ these sound fabulous! Thanks for linking up on Made in a Day!
    Kim

    September 18, 2013 at 1:23 am Reply
  • Kim~madeinaday

    Yum! I am featuring your sandwich tomorrow on Made in a day! Thanks for linking up!
    Kim

    September 18, 2013 at 2:34 pm Reply
  • Michelle Melville

    This looks amazing! I am pinning this! I found your post at the Ginger Snap link up, thanks for sharing!

    September 19, 2013 at 2:17 am Reply
  • Uncookie Cutter

    Shut up, this looks so good!!

    February 23, 2016 at 8:51 pm Reply
  • Leave a Reply

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