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Mushroom-and-Spinach Grilled Cheese Sandwiches

blog Tips from the F&W Test Kitchen

slideshow  More Grilled Cheese Recipes

  • Total Time:
  • Servings: 4

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  • 3 tablespoons unsalted butter, at room temperature
  • 4 ounces shiitake mushrooms, stemmed and caps thinly sliced
  • 1 scallion, thinly sliced
  • 2 cups baby spinach (2 ounces)
  • Salt and freshly ground pepper
  • Eight 1/2-inch-thick slices of challah bread
  • 4 ounces thinly sliced Gruyère cheese
  • Mustard and pickles, for serving


  1. In a medium skillet, melt 1 tablespoon of the butter. Add the mushrooms and scallion and cook over high heat, stirring, until softened and lightly browned, about 7 minutes. Add the spinach, season with salt and pepper and cook just until wilted, about 1 minute.
  2. Top 4 slices of challah with half of the cheese. Spoon the hot mushroom-spinach mixture on top and cover with the remaining cheese. Close the sandwiches and spread the outsides with the remaining 2 tablespoons of the butter.
  3. Heat a griddle. Add the sandwiches and cook over moderate heat, turning once, until the cheese is melted and the bread is toasted, about 6 minutes. Cut in half and serve right away with mustard and pickles.
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