Between the Classic Grilled Cheese, the Artisan Grilled Cheese and the three, four or even five cheese varieties, you start to lose track of how many types you’ve tried. That was when it finally dawned on me: I had never had a grilled cheese made on cheese bread! I know it must exist, but for whatever reason I’d never tasted it.
To make the perfect cheese-bread grilled cheese, I recommend using a bread made with cheddar cheese. It has that perfect subtle savoury greasiness that makes this sandwich a perfect afternoon indulgence.
To help cut through some of that richness, we’ve added balsamic glazed mushrooms. I love making three or four times as many mushrooms than I plan on using them and save them for salads, pizzas or even more grilled cheese sandwiches later in the week. Among all the grilled cheese we sampled so far this month, this still remains one of the favourites.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
3 Tbsp unsalted butter
4 slices cheese bread
4 Havarti cheese slices or 1 cup shredded Havarti cheese
1 cup sliced mushroom caps
1 Tbsp balsamic jelly (or balsamic vinegar combined with 1 tablespoon brown sugar)
1. Heat a large skillet over medium heat. Add 1 tablespoon of the butter until it is melted. Add the mushrooms and begin to sauté. Once browned, add a little salt and the balsamic jelly or balsamic vinegar mixed with brown sugar. Sauté for an additional minute.
2. Using a second skillet or wiping out the first one with paper towel, heat the remaining tablespoons of butter.
3. Assemble the sandwiches by dividing the cheese and mushrooms between two slices of bread and topping off the sandwiches with the remaining slice.
4. Add the sandwiches to the skillet in a single layer and cook until both sides are golden and the cheese is melted, about three minutes per side.
5. Slice in half and serve.