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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 tablespoons extra-virgin olive oil
1 large red bell pepper, sliced about 1/8-inch thick
1 red onion, sliced about 1/8-inch thick
6 ounces cremini mushrooms, sliced about 1/8-inch thick
Salt and pepper
8 tablespoons butter, at room temperature, divided
8 ounces fresh spinach leaves
1 shallot or small yellow onion, minced
1 tablespoon flour
1 cup whole milk
Pinch of ground nutmeg
Pinch of ground cayenne pepper
2 tablespoons Dijon mustard
8 slices rye bread or 4 seeded rye rolls, split
8 slices Wisconsin Gouda cheese
Roasted peppers, optional
Preheat oven to 400 degrees.
Heat an oven-safe skillet over high heat. Add olive oil, red pepper and onions. Saute 3 minutes. Add mushrooms and saute additional 3 minutes. Season with salt and pepper. Place skillet in oven and roast 15-20 minutes (can make and refrigerate the night before).
Heat a saute pan over medium-high heat. Add 1 tablespoon butter, a splash of water, spinach and a pinch of salt and pepper. Cook just until spinach is wilted. Reserve.
For bechamel sauce: Heat saucepan over medium heat. Add 1 tablespoon butter and minced shallot or onion. Season with salt and pepper; stir for about 3 minutes, or until translucent. Add flour and stir to coat. Stir in the milk, a little at a time to avoid lumping. Add nutmeg and cayenne and bring to a low simmer, stirring often to keep from sticking. Cook at least 10 minutes; stir in mustard and let stand off heat.
Heat skillet or saute pan over medium heat. Butter one side of each bread slice or roll and place 4 slices, butter-side down, in pan. Top with slice of Gouda, 2 tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms. Top with 2 tablespoons of the bechamel sauce, another slice of Gouda, and a slice of rye, butter-side up. Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches once. Serves 4.
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LAYERED GRILLED CHEESE SANDWICHES
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 tablespoons extra-virgin olive oil
1 large red bell pepper, sliced about 1/8-inch thick
1 red onion, sliced about 1/8-inch thick
6 ounces cremini mushrooms, sliced about 1/8-inch thick
Salt and pepper
8 tablespoons butter, at room temperature, divided
8 ounces fresh spinach leaves
1 shallot or small yellow onion, minced
1 tablespoon flour
1 cup whole milk
Pinch of ground nutmeg
Pinch of ground cayenne pepper
2 tablespoons Dijon mustard
8 slices rye bread or 4 seeded rye rolls, split
8 slices Wisconsin Gouda cheese
Roasted peppers, optional
Preheat oven to 400 degrees.
Heat an oven-safe skillet over high heat. Add olive oil, red pepper and onions. Saute 3 minutes. Add mushrooms and saute additional 3 minutes. Season with salt and pepper. Place skillet in oven and roast 15-20 minutes (can make and refrigerate the night before).
Heat a saute pan over medium-high heat. Add 1 tablespoon butter, a splash of water, spinach and a pinch of salt and pepper. Cook just until spinach is wilted. Reserve.
For bechamel sauce: Heat saucepan over medium heat. Add 1 tablespoon butter and minced shallot or onion. Season with salt and pepper; stir for about 3 minutes, or until translucent. Add flour and stir to coat. Stir in the milk, a little at a time to avoid lumping. Add nutmeg and cayenne and bring to a low simmer, stirring often to keep from sticking. Cook at least 10 minutes; stir in mustard and let stand off heat.
Heat skillet or saute pan over medium heat. Butter one side of each bread slice or roll and place 4 slices, butter-side down, in pan. Top with slice of Gouda, 2 tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms. Top with 2 tablespoons of the bechamel sauce, another slice of Gouda, and a slice of rye, butter-side up. Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches once. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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