The “Grilled Cheese Grilling Book” is a brand new addition to the already substantial collection of unique cookbooks you can find at Mountain Home Center.
Non-traditional foods are being cooked outside on the grill, and grilled cheese sandwiches are no exception! The book includes 21 recipes with gorgeous, full-color photography to entice and inspire. Here’s one recipe that will take an old family favorite to a whole new level.
Nothing takes you back to childhood like a grilled cheese sandwich. Grilling a grilled cheese sandwich on the grill actually makes the bread extra crispy crunchy. After all, if you’re gonna call it “grilled” cheese, what better place to cook it than on the grill.
Earthy Portobella mushrooms are grilled to perfection and accented by a rich, flavorful truffled pecorino cheese. If you can’t find truffled pecorino in your area, pick up a small bottle of truffle oil and drizzle it on top of the cheese before you close up the sandwich.
2 slices sourdough bread
1 small portobello mushroom
1/2 cup fontina cheese, shredded
2 Tbsp. truffled cheddar or pecorino cheese, shredded
2 tsp quality butter
Begin by cleaning any excess dirt from your mushroom. Remove stem and brush mushroom with olive oil. Grill 5-6 minutes per side over medium high heat until cooked through. Let cool and slice mushroom into 1/4″ strips.
Preheat your tools and grill. Butter the top side of each slice of bread.
Take one slice in your hand (butter side down) and add all of the cheese. Place mushrooms onto the cheese and top with the other slice of buttered bread. Transfer to a grilled cheese basket or grid and grill 4-6 minutes per side until bread is toasted and cheese has melted.
We bet you’ll be making more than one.