Tomato Soup with Pesto Cheese Bread
Caramelized Onion & Mushroom Grilled Cheese
Ingredients
Servings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 sweet onions sliced thinly
- 4 ounces baby bella mushrooms sliced
- 1½ teaspoon balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly cracked
- 4 slices Arla® Gouda Cheese
- 1 cup spinach or spinach/arugla blend
- 2 tablespoons butter softened
- 4 slices Eureka! Seeds The Day bread (or bread of choice)
Instructions
Instructions
Melt butter in a large non stick skillet with olive oil, over high heat. Add onions and mushrooms and cook 3-4 minutes. After 3-4 minutes, knock the heat down to medium low and let them cook about 15 minutes, only stirring two or three times during this time. After 15 minutes the onions should be softened and gaining caramelization. Stir in the balsamic vinegar, salt and pepper. Cook 5 minutes more. Set aside until ready to use. Spread the softened butter on one side of each slice of bread. Place two buttered slices of bread, butter side down on a cutting board or wax paper to assemble. Layer ingredients on bread in this order - 1 slice Arla® Gouda sliced cheese - 1/4 (or as much as you can fit on the bread) onion/mushroom mixture - Half of the spinach - 1 slice Arla® Gouda sliced cheese - Top with bread (butter side up) Heat non stick skillet over medium/high heat. Add sandwiches, one at a time to skillet. Cook on each side 3- 4 minutes, until bread is toasty and cheese is melted. Serve immediately.
