Mushroom Melt with Pears Sandwich
I think a quick spin through the SPC archives would reveal a few key things about me and Laura. We believe in getting kids involved in the kitchen. We believe in kale. We believe in the healing powers of a good grilled cheese sandwich. And just when you thought we couldn’t come up with more ways to grill up a sammie – BAM! – it’s grilled cheese week and we bust out some new recipes. I believe Laura actually had three options to choose from this week but narrowed things down to one. Bug her for the other ones, okay? They were really good.
I came up with this little number as a way to add a little extra to a regular old grilled cheesed. Whenever I make the classic I feel the need to add fruits and veggies to our plates – as good as cheese and bread taste they don’t offer much in the way of nutrition. So I decided to put the fruit and veg right in there. Of course you can still add some more to the side of your plate but if you don’t, it’s all good. This sandwich is a perfect lunch for a chilly fall weekend. If you added a bowl of soup it would also make a perfectly good dinner on a super busy weeknight. What’s your favourite way to jazz up a grilled cheese? We love hearing from you!
photo by Maya Visnyei
Ingredients
- Pumpernickel Bread
- butter
- Dijon mustard (optional)
- cremini mushrooms, thinly sliced
- pears, thinly sliced
- Fontina cheese, grated
Method
In a medium to large sized skillet, melt a pat of butter over medium heat. Toss in your sliced mushrooms and push them around with a wooden spoon until they soften up nicely. Remove from the pan and set aside. Wipe out your pan.
Butter the Pumpernickel bread (and swipe the other side with a bit of Dijon for adventurous kids or adults) and place each piece in the pan, butter side down. Place a good handful of Fontina on each piece, then press down a couple of slices of pear, followed by a good spoonful of the mushrooms. Place another piece of Pumpernickel on top, butter side out. Let that sizzle away for 2 or 3 minutes, peaking at the underside using a spatula to see that your bread is toasting not burning. Flip it
Allow the sandwich to grill for a couple of minutes on this side and then remove from the heat. Cut in half and serve warm.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
4 Comments
Shelley
November 11, 17:22Wow, this looks delish! Always looking for meatless alternatives for Meatless Mondays!!
Ceri, for some reason I am not receiving your wonderful newsletter anymore & I have tried a few times to sign up again, but with no luck??? I happen upon your amazing recipes through Today’s Parent, but is there any way I can get back on the mailing list (: It would be most appreciated!
Mushrooms Canada
November 13, 10:42I’m happy with just about anything in between two delicious slices of Pumpernickel bread, but THIS takes the cake! Absolutely mouthwatering sandwich. Thanks for sharing!
-Shannon
Nuskie
November 13, 22:41I would have never thought a to put a pear on a sandwich (I didn’t even know I liked pears!), but I decided to give it a try. I sauteed the pears with the mushrooms before putting it on the bread and added oregano (hoenstly because I only had a little left), and it was absolutely delectable! Thank you so much for this
Sarah & Arkadi
November 18, 11:08Love the pear and cheese combo! We are new at food blogging and really love your photos! Thanks!