Gourmet Grilled Cheese with Arugula
Deeply golden mushrooms folded into a creamy filling, roasted peppers and arugula, pressed between crisp, buttery sourdough.
Method
Melt 1 tbsp butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, 6-8 minutes until deeply golden. Add the shallot and garlic and cook 1-2 minutes more until softened.
Remove from heat and stir in the cream cheese and sour cream until the mushrooms are coated in a thick, creamy filling. Season with salt and pepper.
Divide the mushroom mixture and roasted red pepper strips between two slices of bread, and top with a handful of arugula. Close the sandwiches with the remaining bread.
Wipe out the skillet, melt the remaining butter with the olive oil, and toast the sandwiches 3-4 minutes per side, pressing gently, until deeply golden and crisp.
Slice in half and serve warm.
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