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Mushroom-and-Spinach Grilled Cheese Sandwiches

  • ACTIVE: 20 MIN
  • FAST
  1. 3 tablespoons unsalted butter, at room temperature
  2. 4 ounces shiitake mushrooms, stemmed and caps thinly sliced
  3. 1 scallion, thinly sliced
  4. 2 cups baby spinach (2 ounces)
  5. Salt and freshly ground pepper
  6. Eight 1/2-inch-thick slices of challah bread
  7. 4 ounces thinly sliced Gruyère cheese
  8. 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.