A delightful grilled cheese sandwich loaded with healthy veggies.
2 tablespoons extra virgin olive oil
1 large red bell pepper, sliced about
1 red onion, sliced about 1/8" thick
6 ounces cremini mushrooms,
sliced about 1/8" thick
Salt and pepper
8 tablespoons butter, at room temperature,
8 ounces fresh spinach leaves
1 shallot or small yellow onion, minced
1 tablespoon flour
1 cup whole milk
Pinch of ground nutmeg
of ground cayenne pepper
2 tablespoons Dijon mustard
8 slices rye bread
or 4 seeded rye rolls, split
8 slices Wisconsin gouda cheese
Heat oven to 400 degrees F.
Heat an oven-safe skillet over high heat. Add olive oil, red pepper, and onions.
Sauté 3 minutes. Add mushrooms and sauté additional 3 minutes. Season with salt
Place skillet in oven and roast 15-20 minutes.
Heat a sauté pan over medium-high heat. Add 1 tablespoon butter, a splash of
water, spinach, and a pinch of salt and pepper. Cook just until spinach is wilted.
For béchamel sauce: Heat saucepan over medium heat. Add 1 tablespoon butter and
minced shallot or onion. Season with salt and pepper; stir for about 3 minutes,
or until translucent. Add flour and stir to coat. Stir in the milk, a little at
a time to avoid lumping. Add nutmeg and cayenne and bring to a low simmer, stirring
often to keep from sticking. Cook at least 10 minutes; stir in mustard and let stand
Heat skillet or sauté pan over medium heat. Butter one side of each bread slice
or roll and place 4 slices, butter-side down, in pan. Top with slice of gouda, 2
tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms. Top with 2 tablespoons
of the béchamel sauce, another slice of gouda, and a slice of rye, butter-side up.
Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches
Reprinted with permission from
the Wisconsin Milk Marketing Board.