Traditional grilled cheese is simple and uncomplicated but use something like the nutty, intensely flavored, aged Walhonding from Kokoborrego and watch this sandwich go from humble to heavenly.
- 2 tablespoons olive oil
- 1 Spanish onion thinly sliced
- 3/4 pound Cremini mushrooms thinly sliced
- 8 slices rye bread
- 2 1/2 cups shredded Kokoborrego Walhonding Cheese about 5 ounces
Heat a large heavy skillet over medium high heat. Add 1 tablespoon of the olive oil. Add the onions, stirring to coat. Cook for 5 minutes, stirring once, until nicely browned. Reduce the heat to low and continue to cook, stirring frequently, until the onions are soft and caramelized, about 20 minutes. (If the onions ever appear dry when cooking, add a tablespoon of water.) Transfer to a bowl and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the mushrooms and cook for 7 to 8 minutes until they are soft and caramelized. Transfer to a bowl.
Place four slices of bread on a clean work surface. Top each with some of the cheese, add a layer of mushrooms and another of onions and the remaining cheese. Top each with the remaining slices of bread. Brush both sides of the sandwich with oil.
Heat a clean skillet over medium-low heat. Add the sandwiches, working in batches, if necessary, and cook for 6 to 7 minutes per side until fully toasted, golden brown and the cheese is melted. Serve immediately.
Makes 4 sandwiches
Photo by Jodi Miller