Grilled Cheese Goddess

Who said a Grilled Cheese Sandwich has to be boring?

My Grilled Cheese Sandwiches are anything but boring.

In fact, they are down right delicious.

Heaven on earth.

I will be sharing a handful of Grilled Cheese recipes with you over the next few weeks.

Your palate will thank me and perhaps you will even pay me in wine once you taste this bad boy grilled cheese sandwich.

Grilled Cheese with White Truffle Butter, Jarlsberg & Grana Padano, Cremini Mushrooms & Baby Arugula

{Makes 2 Grilled Cheese Sandwiches}

Ingredients:

1 Tbls olive oil

6 oz. cremini mushrooms, sliced

1 oz. white truffle butter (I purchase the 3 oz container at Whole Foods)

1 cup baby arugula, packed

1 cup Jarlsberg cheese, shredded

handful Grana Padano shavings (I use a carrot peeler)

4 slices of Tuscan Pane Bread, sliced (Any white, crusty bread will do)

Preparation:

1. Heat olive oil over medium heat. Add cremini mushrooms, sprinkle with salt and sauté until cooked, about 10 minutes. Remove from heat.

2. Spread the white truffle butter on all sides of the sliced bread. Top 2 slices of bread (1 for each sandwich) each with 1/4 cup of shredded Jarlsberg. Divide mushrooms in half and top over cheese.

3. Add 1/2 cup baby arugula over the mushrooms.

4. Top each sandwich half with remaining Jarlsberg cheese, 1/4 cup for each sandwich. Sprinkle Grana Padano shavings on top.

5. Place 2nd slice of bread on top of each sandwich and grill in pan over medium heat, flipping half way through.

6. Slice in half and serve alongside baby arugula or baby greens with drizzle of olive oil, Grana Padano shavings and a sprinkle of salt.

Suggested Wine Pairings:  Epilogue Chardonnay