Grilled Cheese with Smoked Gouda, Roasted Mushooms and Onions

Tags

gouda, grilled cheese, mushroom, onion, roasted, sandwich, smoked, vegetarian

These little sandwiches are pretty dang tasty. Umami overload. My favorite. Next time I will add roast beef or pastrami. A delicious meal with very little effort.

• Servings: 2
• Time: 35 minutes
• Difficulty: easy
• Print

• 8 oz mushrooms, sliced
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 4 tbsp butter
• 4 slices good bread
• 1 cup smoked gouda, shredded

Preheat oven to 400°F. On a baking sheet,  toss sliced mushrooms and onion in olive oil, salt and pepper. Roast the veggies for 20 to 25 minutes, until lightly browning around the edges.

In a non-stick skillet, melt the butter. Take the four slices and dip them in the melted butter. Be sure that the butter is evenly coating the four sides. Remove the skillet from the heat. Assemble the sandwiches in skillet in this order- bread (butter side down), 1/4 of the cheese, roasted onions and mushrooms, 1/4 of the cheese, bread (butter side up). Lightly press together to help things settle. Grill over medium heat until each side is lightly browned and the cheese is melty. Inspired by this recipe.

 

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The Cheese Woman….

Tags

cheddar, cheese, food, hickory, smoked, Troyer's

One of my favorite blogs is The Canada Cheese Man, a blog completely devoted to cheese. I love it because the author reviews all varieties of cheese, the popular and the more obscure. I have loved every cheese I have tried thus far. The Cheese Man is inspiring me to try more.

Today’s Cheese- Troyer’s Hickory Smoked Cheddar

Troyer’s has well over 75 different cheeses sold under their label. According to their website, it is a family owned business that sells to family owned businesses. I bought it at  the Old Town Amish Food Store in Berea, KY. (This is a pretty neat place. If you are in the area, you should check it out.) The cheese was $4.28 for about 8 ounces.

The cheese has pizzazz but would not be classified as “sharp”. The smoked flavor is nice but not overpowering.  I really like the firmness of the rind, with its nice basket weave pattern. It is in slight contrast of the firmness of the cheddar. The cheese is not a soft cheese but is less firm than the generic cheddar you would buy at the grocery. (Maybe this is because of the increased processing and decreased freshness of mass produced cheese?!) This would be a nice cheese eaten with crackers or on a sandwich as it would hold up well against other flavors. I like this cheese a lot. Probably will buy it in the future too. If you try this, let me know what you think…