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Smoky Portobello Grilled Cheese Sandwich

Marinated portobello mushrooms, sweet roasted peppers, fresh arugula, and smoked cheese combine to create the grown-up grilled cheese sandwich of your dreams.
Print Recipe
Ready In 40 minutes
Meal Type Main Course, Sandwiches
Good For Anytime
Servings 2

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped parsley, divided
  • 1 generous pinch kosher salt, freshly ground black pepper 
  • 2 portobello mushroom caps, sliced, or 6 ounces (30g) sliced baby bellas
  • ¼ cup (50g) mayonnaise, plus more for coating the outside of the sandwich
  • 1 small clove minced garlic 
  • ½ teaspoon freshly-squeezed lemon juice
  • 4 slices sourdough bread
  • 6 ounces (175g) combined gouda, cheddar, and smoked mozzarella cheeses, or a combination of your favorite cheeses 
  • 1 roasted red pepper, sliced (from a jar, or homemade)
  • ⅓ cup (12g) baby arugula

Step by Step Instructions
 

Step 1

  • In a shallow dish, whisk together olive oil, vinegar, and parsley with salt and pepper. Add mushrooms to the vinegar mixture, and allow to marinate.
  • While the mushrooms are marinating, make the aioli. Mix ¼ cup (50g) mayonnaise with garlic and lemon juice, and set aside.
    marinade for the mushrooms when making Smoky Portobello Grilled Cheese Sandwich

Step 2

  • Add the mushrooms to a foil-lined baking sheet, discarding leftover marinade.
  • Broil the mushrooms about 3 inches from the broiler element for 6-7 minutes or until cooked and browned, tossing halfway through. Add to a small bowl, and set aside to cool.
    broiled portobello mushrooms for Smoky Portobello Grilled Cheese Sandwich

Step 3

  • To assemble the sandwiches, set a cold skillet on the counter. Spread a slice of bread with mayonnaise, and place it mayo-side-down in the pan.
  • Spread the side facing you with aioli. Layer with ¼ of the cheese, half of the mushrooms and red pepper, a small handful of arugula, and another ¼ of the cheese.
  • Spread another slice of bread with aioli, and place it as the top slice on the sandwich with the dry side facing you. Spread the outside of the top slice with mayonnaise, and move the skillet to the burner.
    Portobello Grilled Cheese Sandwich on a cold skillet

Step 4

  • Turn the burner to medium-low (erring toward low), and cover. Check every 2-3 minutes to ensure that your bread becomes golden brown as the cheese melts. Your goal is to melt the cheese at the same rate that the bread toasts.

Step 5

  • Repeat with the remaining ingredients to make the second sandwich. Cut each sandwich in half diagonally, and serve.
    beatifully plated Smoky Portobello Grilled Cheese Sandwich