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The Green Acre

The Green Acre recipe

A delightful grilled cheese sandwich loaded with healthy veggies.

Recipe Ingredients

2 tablespoons extra virgin olive oil

1 large red bell pepper, sliced about 1/8" thick

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, divided

8 ounces fresh spinach leaves

1 shallot or small yellow onion, minced

1 tablespoon flour

1 cup whole milk

Pinch of ground nutmeg

Pinch of ground cayenne pepper

2 tablespoons Dijon mustard

8 slices rye bread or 4 seeded rye rolls, split

8 slices Wisconsin gouda cheese

Roasted peppers, optional

Method

Preheat 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 and pepper.

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. Reserve.

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 off heat.

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 once.

Servings: 4

Reprinted with permission from the Wisconsin Milk Marketing Board.


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