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Loaded Veggie Grilled Cheese Sandwiches

This is a good start to a good week. 🙂

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This week, Greg and I get the keys to our new apartment.

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After revisiting the apartment the last two weekends, we are reassured of our readiness to move. We can’t wait until Thursday when it’s officially ours!

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At the end of this week, I get to head home for the first time since graduation. I also get to see my best friend since birth try on wedding dresses! What an exciting thing. I literally cannot wait.

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What a better way to start/celebrate an exciting week than with loaded veggie grilled cheese sandwiches?

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I can’t think of a word or phrase strong enough to tell you how good these sandwiches are.

{By the way, I really did devour this sandwich right after the photos were taken :)}

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You will love every single bite that you take and feel so jubilant after eating this sandwich. This sandwich = happiness.

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Also, like most things you see on here, this is very customizable. Don’t like mushrooms? Leave them off. Want to add some meat? Go ahead! Want to go lighter on the cheese? That’s okay, just add one piece instead of two. I don’t suggest that, but I do agree, not everyday is a two-piece of cheese sandwich kind of day. Some days are, but not everyday.

Every layer of this sandwich is special and it all comes together so perfectly. The flavorful guacamole, the fresh, juicy tomatoes, the melty cheese, the onions and spinach, both cooked in wine, and the caramelized balsamic mushrooms all come together to make one unforgettable sandwich.

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Dig in!

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Ingredients
This is what I used for one sandwich. Double, triple, etc. as needed
2 pieces of bread
1/2 of an avocado
1/2 of a lime
2 slices of your favorite cheese (I used white cheddar)
2 large tomato slices
1 small onion
1 large handful of fresh spinach
1 medium portobello mushroom
Olive oil
White wine
Balsamic Vinegar
Salt and pepper
Butter

First make the simple guacamole. Scoop out 1/2 of an avocado and add it to a bowl. Sprinkle salt and pepper over it and the jucie from 1/2 of a lime. Mash together with a fork or potato masher until just slightly chunky. Set aside.

Slice the onion into thin slices. Add about 1 tablespoon olive oil to a pan over medium-high heat. Once hot, add the onion and cook for several minutes, or until the onion begins to brown. I made sure that the pan was nice and hot so that the onion cooked and browned quickly. Once slightly browned, add a splash of white wine to the pan and let it cook off. Once the wine has cooked away, place the onions in a small bowl and set aside.

Add a large handful of spinach to the same pan as the onion, over medium high heat. Cook, stirring constantly, until the spinach begins to wilt. Add another splash of white wine and continue to cook and stir until the wine has again cooked away. Remove the spinach from the pan as well and set aside.

Wipe the mushroom clean with a paper towel. Remove the stem and brown scaly insides. Slice the mushroom into long strips. Add another tablespoon of olive oil to the same pan over medium-high heat. Once hot, add the mushroom strips and stir around to coat the mushrooms in oil. Let cook for several minutes, until the mushroom begins to get soft. Add a large splash of balsamic vinegar to the pan, stir, and let cook several more minutes, until the vinegar has cooked away. Remove the mushrooms from the pan and set aside.

To make the sandwich, butter one side of each piece of bread. Make the grilled cheese however you usually make one, layering the cheese and veggie layers.

How I did it: place one piece of bread in a pan over medium heat. Add the guacamole, tomato slices, one slice of cheese, onions, spinach, mushrooms and then another slice of cheese. Let cook until the bread is crsipy and browned. Add the other piece of bread on top, buttered side up. Using a large spatula, quickly but carefully flip the sandwich. Let cook until the other slice of bread is crispy. Smash down a bit to combine everything together, slice and eat.

Enjoy!

28 thoughts on “Loaded Veggie Grilled Cheese Sandwiches

    1. Jess

      Hi Audrey, I shoot with a Canon EOS 60D and an 18-200 mm lens. I only have one lens and I use it for everything. I shoot only in natural light, so I do mostly all of my photography mid-day when the light is the best coming in the windows. I won’t shoot food if I don’t have good natural light. Also, I edit mostly in Lightroom and sometimes in Photoshop.

      Reply
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  15. Chantel

    This was absolutely delicious! I only made one from my mother in law and myself and two for my husband. Everyone said they wished they had one more.

    Reply
  16. Anonymous

    Wow! I used bacon instead of mushrooms because I didn’t want to go to the store. Indeed, one of the best sandwiches I ever had!

    Reply
  17. Becky Cormier

    This is the most excited i have ever been eating a sandwich! Every bite was total bliss to my tastebuds, it was amazing!

    Reply

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