When it's pretending to be cool and dreary fall instead of spring like we're in England or something, I want comfort food. I want my new favorite grilled cheese. (I am realizing I talk way too much about the weather when I blog; sorry, guys.)
My dad and brother came back from skiing in Utah this year raving about this grilled cheese with mushrooms and onions. When these two talk about a meatless lunch with that much enthusiasm and it fills them up for their millions of runs on the slopes a day, it's not to be taken lightly.
Grilled Cheese with Onions and Mushrooms
Sandwich bread (I like fresh sourdough)
Provolone cheese, sliced
Saute onions and mushrooms with olive oil over medium heat in a skillet until tender. Remove from heat and let cool slightly. Place mushrooms and onions between two slices of cheese to stuff each sandwich.
Butter one side of the bread on each sandwich. Place on a preheated skillet. Cook until down-facing side is toasted and begins to brown. Flip sandwiches. Cook until other side reaches the same doneness.