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Mushroom bacon and onion grilled cheese sandwich
We took grilled cheese up a notch with baby portobello mushrooms, bacon, and cheddar.
YIELDS
2
TO
3
Ingredients
- 2 cups of diced raw bacon
- 1 cup mushrooms, sliced
- 1 cup white onions, sliced
- 4 tablespoons salted butter
- Salt and black pepper, for taste
- 1 teaspoon chilli flakes
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons worcestershire sauce
- 8 slices sourdough
- 1 1/5 cup mozzarella, shredded
- 1 1/5 cup smoked cheddar, shredded
- 3/4 cup grated parmesan, fresh
- 1 teaspoon chopped parsley, for garnish
- 1 cup mayonnaise
- 1 teaspoon honey
- 2 tablespoons dijon mustard
- 1 teaspoon oregano
Directions
- Heat up a frying pan on medium heat and add olive oil and minced garlic.
- Add bacon Worcestershire sauce to the pan and cook until 50 percent done.
- Add onions, mushrooms, oregano, salt, and pepper to the bacon. Cook until done and set aside.
- In a mixing bowl add mayonnaise, dijon mustard, honey, and chili flakes and mix. This will be the sauce for your sandwiches
- Heat up a skillet on medium heat.
- Butter both sides of your bread and place on a skillet.
- After three minutes flip your bread over, and add your cheddar and mozzarella to both sides.
- Once the cheese is completely melted remove it from the skillet and place it on a cutting board.
- Spread sauce on both sides of the bread.
- Top one side of the bread with your cooked bacon mixture.
- Grate fresh parmesan cheese on top of the bacon and close it with the other piece of bread.
- Cut on an angle and top with chopped parsley. Enjoy!
