This sandwich has it all: tart balsamic vinegar that caramelizes the mushrooms and onions, gooey Brie cheese and crusty, crunchy bread. This unique twist on a classic sandwich is perfect for grilled cheese lovers of all ages.
Recipe courtesy of Bits and Bites
- 2 slices of bread
- 1 Cup sliced Brie cheese
- 1/4 Cup mushrooms, sliched
- 1/4 Cup onions, sliced
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon garlic powder
- 2 Tablespoons olive oil
- 2 Tablespoons butter or margarine, 1 tbsp for each side of bread
- 1 Tablespoon mayonnaise, 1/2 tbsp for each side of the bread
In a frying pan, heat 2 tbsp of olive oil.
Place sliced mushrooms and onions in the pan.
Sprinkle 1 tbsp garlic powder.
Cook for about 5 minutes, until the onions are transparent.
Add in 1 tbsp balsamic vinegar.
While your veggies are cooking, butter and mayo your two slices of bread and slice your Brie cheese if you haven’t done so already.
Cook for another 3-5 minutes, depending on how cooked you want your veggies, and then transfer the veggies from the pan to a plate.
In the same frying pan, place one slice of bread (butter and mayo side down) and then place however many slices of Brie fit on it.
Put all your veggies on top of that.
Be sure to flatten the veggies out.
Top with your other slice of bread (butter + mayo side facing up), and cook on medium to low heat for about 5 minutes each side.
You can tell when the Brie is starting to melt, so once your cheese is completely melted, take it out of the pan, slice and enjoy.