All I can say is thank the baby Jesus for my grill pan and food processor! These two kitchen items have really made making quick, tasty dinners a lot easier this year. I present to you, an out-of-this-world-tasty grilled cheese sandwich that is wonderful grilled with a grill pan, but can also be cooked in a regular frypan. The mushroom gives it a smoky, meaty flavour and texture, and the three cheeses' powers combine to make this probably the best grilled cheese sandwich I have ever made! Serve with a lazy can of condensed tomato soup.
Ingredients to make two sandwiches:
- 4 slices of bread
- 1 large portobello mushroom, thinly sliced
- 1/2 a red onion, sliced
- 1 tomato, sliced
- handful of spinach
- 2 tbsp pinenuts
- wholegrain mustard
- dijon mustard
- horseradish (the kind from a jar)
- Tofutti mozzarella slices
- Cheezly blue cheese
- Sheese smoked cheddar
First, slice your portobello mushroom as thinly as you can. Spread your grill pan with melted Nuttelex and cook the mushrooms until they look cooked - basically when they have a darker colour and are no longer dry - grill marks are not necessary. Whilst your mushrooms are cooking, toast your pinenuts in the same pan.
Layer your sandwich like this:
slice of bread
Tofutti slice, cut into four sections
bleu cheese spread out in between the pieces of Tofutti
portobello mushroom slices
thinly sliced smoked cheddar
other slice of bread spread with wholegrain mustard
Spread the top of the top slice of bread with Nuttelex and melt some more Nuttelex in the grill pan. Grill the sandwich on low until the bottom layer of cheese is melty. Salt and pepper the top then flip your sandwich and continue to grill until all the cheese is melty. Salt and pepper again and serve hot! You'll win over vegans and omnis alike.