Yum – It’s Grilled Cheese Day!

If this recipe seems familiar, you’d be right. It’s one I made a while back for Kiddo and I. Since Hubby will be joining us, I’ve made some minor changes. We’ve elimiated the stronger cheeses; sticking with those that are mild and creamy. Hubby seems to be okay with that.

For us old school Catholics, having National Grilled Cheese Sandwich fall on a Friday is perfect. No need to toss out the burger to make it Kosher. Hum, not that I’m interested, but would plant based burgers count as a meatless meal? I mean, they don’t contain meat, even though the are suppose to be the next best thing. I don’t know, it seems like cheating a little to me.

Of course, when I do up an amazing Fish Fry or we dine on Crab Legs dripping in melted butter, that feels a lot like a cheat. It’s really not a sacrifice. No. When we were kids, Fridays were a sacrifice. I mean, fish sticks are nothing more than minced pieces of fish pressed together. I hated those and was so glad in the summer, when we got Egg Salad Sandwiches on Fridays. I don’t know why we had to wait until summer – maybe because Fish Sticks were served hot, and our parents didn’t like the idea of serving up cold food in the winter. I don’t know. That’s just the way it was.

Whenever I make a straight up grilled cheese sandwiches, Hubby likes to whip up what I consider to be a discussing dipping sauce. It’s a blend of ketchup and mustard. I have this aversion to mustard coming in contact with cheese. If I put cheese on my burger, then the mustard’s ONLY on the bottom bun, if at all. Mayo or a hamburger spread can be on the top bun. I just don’t like the taste of cheese once it’s been contaminated by mustard. Hubby won’t eat mustard on anything, except a grilled cheese sandwich. If you ask me, he’s a very strange man. And yes, even with these over-the-top grilled cheese sandwiches, he still had to have his bizar dipping sauce.

Gourmet Panini Grilled Cheese II
1 Portabella Mushroom
1 large Shallot
1/2 cup Smoked Gouda
1/2 cup Monterey Jack
1/2 cup Mild Cheddar Cheese
1/2 cup grated Cotija Cheese
4-1/2 tablespoons Butter, divided
8 slices Sourdough Bread
4 tablespoons Mayonnaise
1/2 cup canned grated Parmesan Cheese
Kosher Salt to taste
Black Pepper to taste

Stem, clean and slice mushroom. Peel and thinly slice shallot. Set aside.

Grate Gouda, place in a large mixing bowl. Add Monterey Jack, Cheddar and Cotija cheeses. Toss to combine all the cheeses, set aside.

In a skillet, melt 1/2 tablespoon of butter. Add the slices shallots, sauté over medium heat until onions begin to soften and caramelize. Add sliced mushrooms, sauté for about 3 minutes longer or until Portabellas have released their juices. Season with salt and pepper; remove skillet from heat; set aside.

Butter one side of each slice of bread with about 1/2 tablespoon of soft butter, place on a cutting board butter side down. Scatter about 1/2 cup of the cheese mixture on 4 of the bread slices. Top with the sautéed Portabella mixture. Close with remaining bread, butter side up.

Heat Panini griddle. Lightly oil griddle if necessary. Toast for just a few minutes, until grill marks begin to form and the cheese is beginning to melt.

Open Panini. Spread 1/2-tablespoon mayonnaise on the tops of each sandwich. Sprinkle with Parmesan Cheese. Flip, repeat with the mayonnaise and Parmesan Cheese. Close Panini Grill. Let brown for a few minutes longer for a golden, toasted Parmesan crust and creamy melted cheese.

Slice sandwiches in half for easier handling; serve with your favorite side and enjoy.

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One thing I seek: to dwell in the house of the Lord.