The Green Acre Grilled Cheese
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Virgin Olive Oil (extra)1
Salt1
Shallot1 tbsp
Flour1 cup
Whole Milk2 tbsps
Dijon MustardDirections:
1
Preheat oven to 400 degrees F
2
Heat an oven-safe skillet over high heat
3
Add olive oil, red pepper, and onions
4
Sauté 3 minutes
5
Add mushrooms and sauté additional 3 minutes
6
Season with salt and pepper
7
Place skillet in oven and roast 15-20 minutes
8
Heat a sauté pan over medium-high heat
9
Add 1 tablespoon butter, a splash of water, spinach, and a pinch of salt and pepper
10
Cook just until spinach is wilted
11
Reserve
12
For béchamel sauce: Heat saucepan over medium heat
13
Add 1 tablespoon butter and minced shallot or onion
14
Season with salt and pepper; stir for about 3 minutes, or until translucent
15
Add flour and stir to coat
16
Stir in the milk, a little at a time to avoid lumping
17
Add nutmeg and cayenne and bring to a low simmer, stirring often to keep from sticking
18
Cook at least 10 minutes; stir in mustard and let stand off heat
19
Heat skillet or sauté pan over medium heat
20
Butter one side of each bread slice or roll and place 4 slices, butter-side down, in pan
21
Top with slice of Gouda, 2 tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms
22
Top with 2 tablespoons of the béchamel sauce, another slice of Gouda, and a slice of rye, butter-side up
23
Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches once