Sunday, December 8, 2013

Gruyere Grilled Cheese with Bacon, Mushroom, and Caramelized Onion Hash

This is my all time favorite grilled cheese sandwich.

Makes 2 sandwiches


4 slices sourdough or french boule bread
6 oz. gruyere, sliced
6 slices applewood smoked bacon, cut into 1/2 inch pieces
8 oz. crimini mushrooms, diced
1 sweet yellow onion, diced
1 tbsp. thyme, chopped


Butter one side of each slice of bread. Set aside.

Put bacon in large skillet and heat over medium low. Cook the bacon until crispy, stirring occasionally, for 10-15 minutes. Remove bacon from pan using a slotted spoon, and put on a plate with a paper towel to drain. Make sure to reserve the bacon fat. Add onion to the pan. Cook until onion has caramelized, about 30 minutes. When onion has caramelized, add mushrooms and thyme to pan. Season to taste with salt and pepper. Cook until mushrooms release their liquid and are tender, about 5 minutes. Add bacon back to pan and stir to combine. Turn off heat and remove hash from pan.

Take two slices of bread and place butter side down. Put half of the sliced gruyere on the
two slices of the bread. Spoon equal amounts of the mixture onto both slices of bread. Top with the other half of the gruyere and the second slice of bread. Heat the skillet over medium low. Add sandwiches to pan. Cook until bread is crusty and golden brown and cheese has melted, about 5 minutes. Remove from pan, cut in half on a diagonal and serve.

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