Mushroom & Fontina Grilled Cheese Sandwiches with Sweet Pepper & Roasted Cauliflower Salad
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 4 Slices Sourdough Bread
- 6 Ounces Fontina Cheese
- 6 Ounces Oyster Mushrooms
- 4 Sweet Peppers
- 1 Head Heirloom Cauliflower
- 1 Red Onion
- 1 Bunch Parsley
- 2 Tablespoons Currants
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Sugar
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Cut off and discard the rind of the Fontina cheese; thinly slice. Cut the mushrooms into small pieces. Cut off and discard the stem ends of the sweet peppers; remove and discard the seeds. Thinly slice the sweet peppers into rings. Peel, halve and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems.
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Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 21 to 23 minutes, or until browned and tender when pierced with a knife. Remove from the oven.
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While the cauliflower roasts, in a medium pan (nonstick, if you have one), combine the onion, currants, vinegar, sugar, a big pinch of salt and ¼ cup of water. Heat to boiling on high. Cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer the mixture to a heatproof bowl and set aside to pickle. Carefully rinse and dry the pan.
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While the cauliflower continues to roast, in the pan used to pickle the onion and currants, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until browned and crispy. Transfer to a paper towel-lined plate and season immediately with salt and pepper. Wipe out the pan.
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Place the bread slices on a clean, dry work surface. Divide the Fontina cheese and cooked mushrooms between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices. In the pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Cook 3 to 4 minutes per side, or until golden brown and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping.) Transfer to a cutting board.
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While the sandwiches cook, in a large bowl, combine the roasted cauliflower, sweet peppers, parsley, pickled onion and currants and as much of the pickling liquid as you’d like. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Slice the cooked sandwiches in half diagonally and divide between 2 plates. Serve with the salad on the side. Enjoy!