My first grilled cheese was great, but for my second recipe, I wanted to find items which really spoke to me, then load it up on a panini press. For this sandwich, I used two slices of thick challah bread. The inside of the challah was slathered with our “stangy” sauce. What is that, you ask? A great brand of BBQ sauce that is both Sweet and Tangy. This special sauce is not available in any store… it’s only available as a gift if my wife deems you worthy of its goodness. This time, my cheese would include muenster and again havarti. Both are great melting cheeses. The initial insert was simply sliced portabella mushrooms. As it turned out, I got a bonus item when the wife decided to prepare meatballs for dinner.
Let’s recap: challah, stangy sauce, portabella mushrooms, meatballs, havarti and muenster. What’s not to like? Once the sandwich was stacked, the only thing left to do was heat up the panini press, slather a little mayonnaise on the outside of the bread, and into the machine it went. I gotta say, “Damn, that was good.”
Grilled Cheese with Portabella Mushroom and Meatballs
- Slices of havarti cheese
- Slices of muenster cheese
- 2 meatballs (crushed)
- 1 portabella mushroom, sliced thin
- 2 Tbsp BBQ sauce
- 2 Tbsp mayonaise
- 2 thick slices of challah bread
Spread 1 tbsp of BBQ sauce on each slice of the challah. On one slice, layer the muenster cheese, then the crushed meatballs, then the portabella, then the havarti. Top with the other slice of challah. Heat panini press. Spread 1 tbsp of mayonnaise on the outside of each side of the sandwich and place down on the press. Close the top of the machine and cook until cheese is melted.