Gourmet Grilled Cheese Panini

Bet you are wondering how I could make fancy Panini Grilled Cheese when I’m married to the Grinch of Cheese. Actually, Hubby’s cheese habits are a bit strange. He likes extra cheese on his pizza, will eat a grilled cheese sandwich with a bowl of Tomato Soup, but has a strict no cheese on a burger rule. Go figure.

That said, Hubby wasn’t home for dinner the night Kiddo and I dined on these awesome Panini Sandwiches. He was at a Company Christmas Diner. I know what you are thinking, a Company Christmas that doesn’t include family? Yeah, that’s what they do. It’s some sort of management bonding thing. While it doesn’t make sense to me, I like to take advantage of his absence.

Kiddo and I don’t feel left out. When Hubby has a company thing, it means we can indulge in things that he might not appreciate, like gourmet cheeses. When it comes to a grilled cheese sandwich, he’s pretty much a one-cheese kind of guy. Kiddo and I love the boldness of Feta, the salty nuttiness of Smoked Gouda and the creamy smoothness of a good Jack Cheese. And let’s not overlook what the Blue Cheese and Cotija bring to the party. Top all that cheese goodness with some caramelized shallots and sautéed mushrooms, we are talking so over the top.

Gourmet Grilled Cheese Panini
1 Portobello Mushrooms
1 Shallot
1/2 cup Smoked Gouda, grated
1/2 cup Monterey Jack, grated
1/2 cup Feta Cheese, crumbled
1/2 cup Blue Cheese, crumbled
1/4 cup Cotija Cheese, crumbled
4 1/2 tablespoons Butter, divided
8 slices Sourdough Bread

Rinse the mushrooms, remove stems and slice thin. Set aside. Peel the shallot, slice paper thin and set aside.

Shred the Smoked Gouda and Jack cheeses. Place in a large mixing bowl. Crumble the Feta, Blue Cheese and Cotija cheeses into the bowl. Mix the cheeses together and set aside until ready to use.

Butter one side of each slice of bread with about 1/2 tablespoon of soft butter. Set bread aside.

In a skillet, melt the remaining 1/2 tablespoon of butter. Add the sliced shallots and sauté over medium heat until they begin to soften and caramelize. Add sliced mushrooms and sauté for about 3 minutes or until mushrooms have released their juices. Continue to sauté another minute or two, until most of the liquid has evaporated. Remove from heat and set aside.

Heat Panini griddle.

On a clean work surface, place four slices of bread, butter side down. Divide the cheese mixture, placing about 1/2 cup of cheese on each slice of bread. Top cheese with sautéed mushrooms and shallots. Place remaining slices of bread, butter side up, on top of the sandwiches.

When the grill is ready, place on panini grill and close lid. Grill until golden brown and cheese has melted.

Plate the panini sandwiches, cut in half and enjoy.

This is delicious with tomato soup. And if you have a little of the cheese mixture left over, add it to the soup. Yum!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen