Mushroom Grilled Cheese Sandwich

Instructions

1. Prepare the ingredients

   • Wash and dry the fresh produce.
   • Thinly slice the mushrooms.
   • Halve, peel, and medium dice the onion to get 1/2 cup (you may have extra).
   • Thinly slice the cheddar.
   • Thinly slice the monterey jack.
   • Quarter, core, and thinly slice the pear.

2. Cook the mushrooms

   • In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
   • Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
   • Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off.
   • Turn off the heat. Taste, then season with salt and pepper if desired.

3. Assemble the sandwiches

   • Assemble the sandwiches using the bread, sliced cheeses, and cooked mushrooms.
   • Rinse and wipe out the pan used to cook the mushrooms.

4. Cook the sandwiches

   • In the same pan, heat a drizzle of olive oil on medium until hot.
   • Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping).
   • Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.

5. Make the salad & serve your dish

   • Just before serving, in a large bowl, combine the arugula, sliced pear, romano, remaining vinegar, and a drizzle of olive oil. Toss to coat. Season with salt and pepper and toss to combine.
   • Serve the cooked sandwiches with the salad on the side. Enjoy!