Portabella Grilled Cheese Recipe
Portabella, Swiss, cheddar, spinach, tomato, basil pesto, sourdough
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Ingredients
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Mushroom Filling
Sandwich Components
Optional Garnish / Serving
Method
Mushroom Filling
- 1
Prepare mushrooms
Wipe portabella caps clean with a damp paper towel and remove stems. If large, slice caps into 1/4-inch thick strips. Pat dry.
- 2
Sear mushrooms
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter foams, add sliced mushrooms in a single layer (work in two batches if needed). Cook undisturbed 3 minutes to develop color, then stir and cook another 2–3 minutes until browned and softened.
- 3
Assemble & Grill Sandwiches
- 4
- 5
Butter and pesto the bread
Spread about 1 tbs softened butter evenly on one side of each bread slice (the outside). On the opposite unbuttered side of two slices, spread 1 tbs basil pesto each (the interior facing side).
- 6
Layer the sandwiches
Place one pesto-coated slice butter-side-down in the preheated skillet. Top with half the Swiss (about 1.5 oz) and half the cheddar (about 1.5 oz) in an even layer. Add half the cooked portabella slices, then distribute half the baby spinach and 3–4 tomato slices on top. Finish with remaining cheeses and place the second slice of bread pesto-side-up and butter-side-up. Repeat to assemble the second sandwich.
- 7
Grill
Cook sandwiches 3–4 minutes per side: press gently with a spatula, cover the skillet with a lid for the first 2 minutes of each side to trap heat and help cheese melt. Watch for golden-brown crust and check that cheese is melted. If bread browns before cheese melts, lower heat and cover briefly.
- 8
Rest and slice
Remove sandwiches to a cutting board, let rest 1 minute so cheese settles, then cut each sandwich in half on the diagonal.
Serve
- 9
Plate sandwiches and garnish with fresh basil leaves and a light sprinkle of red pepper flakes if desired. Serve immediately.