This is the grilled cheese sandwich that you never knew you needed. Is it a bit over the top? Yes. But sometimes life calls for over the top delicious grilled cheese sandwiches. And when that happens – make this.
Freshly made guacamole, sauteed onions, mushrooms and spinach, freshly sliced tomato and melted cheese come together to create this deliciousness.
And, like most things on this site, 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 every day is a two-piece of cheese sandwich kind of day. Some days are, but not every day.
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, cooked with a splash of wine, the spinach and the caramelized balsamic mushrooms all come together to make one unforgettable sandwich. Dig in!
Loaded Veggie Grilled Cheese Sandwich
This is what I used for one sandwich. Double, triple, etc. as needed.
Ingredients
- 2 slices your favorite bread
- 1/2 of an avocado
- Salt and pepper
- Juice from 1/2 of a lime
- 1 small onion, thinly sliced
- 1 large handful fresh spinach
- 1 large portabello mushroom
- Olive oil
- Small splash white wine
- Small splash balsamic vinegar
- Butter
Instructions
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For the guacamole, scoop out the flesh of the avocado and add it to a bowl. Sprinkle with salt and pepper and add the lime juice. Mash together with a fork or potato masher until just slightly chunky. Set aside.
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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. 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.
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To the same pan over medium heat, add a large handful of spinach. Cook until wilted. Remove from pan and set aside.
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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. 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 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.
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To make the sandwich, butter one side of each piece of bread. Place one piece of bread in the same pan over medium heat. Top with the guacamole, tomato slices, one slice of cheese, onions, spinach, mushrooms and then another slice of cheese. Let cook until the bread is crispy 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.
