This Sunday was my father-in-laws birthday and being that we'd be travelling to hubby's hometown for a spaghetti dinner, I decided to make lunch.
This recipe is super easy, but it was really tasty. It's from the LCBO Food & Drink guide.
I used normal bread as DH is not a fan of rye bread and I added thyme to the mushrooms because that's how I roll. And of course my favourite dijon mustard on the planet, Kozlik's. If you ever come to Canada, you must find this mustard. It's the best I've ever had, like off the charts yummy. My fave, that I used for this recipe, is Antons Secret Bordeaux. But I suppose any dijon mustard will do. :P
ONION RYE, MUSHROOM, GOUDA & HAM GRILLED CHEESE
I used normal bread as DH is not a fan of rye bread and I added thyme to the mushrooms because that's how I roll. And of course my favourite dijon mustard on the planet, Kozlik's. If you ever come to Canada, you must find this mustard. It's the best I've ever had, like off the charts yummy. My fave, that I used for this recipe, is Antons Secret Bordeaux. But I suppose any dijon mustard will do. :P
ONION RYE, MUSHROOM, GOUDA & HAM GRILLED CHEESE
AUTUMN 2009
By: Heather Trim
Thunder Oak Gouda from Thunder Bay has been at the forefront of great cheese making for several years. Not only does the company make an excellent traditional Gouda, it also offers flavoured goudas such as cumin or jalapeño. Available in specialty cheese stores or on-line at www.cheesefarm.ca.
4 tsp (20 mL) butter, at room temperature
1 cup (250 mL) mushrooms, sliced
Salt and freshly ground pepper
4 slices onion rye or light or dark rye, with or without caraway seeds
Honey Dijon or regular Dijon mustard
4 oz (125 g) Ontario Gouda or cheddar, thinly sliced
2 thin slices black forest ham
1. Melt half the butter in a large frying pan over medium-high heat. When it starts to sizzle, add mushrooms. Stir frequently until softened and browned, about 3 minutes. Stir in pinches of salt and pepper. Remove from heat. Turn mushrooms into a bowl. Wipe pan clean.
2. Spread remaining butter over 1 side of each slice of bread. Spread 2 slices with mustard followed by half the Gouda, a slice of ham, folding to fit if needed, mushrooms, remaining Gouda and bread, butter-side out.
3. Return large frying pan to medium heat. Add sandwiches to pan. Cook until cheese is melted and bread slices are golden, 3 to 4 minutes a side. Press with spatula to help sandwiches stick together better.
Makes 2 sandwiches
By: Heather Trim
Thunder Oak Gouda from Thunder Bay has been at the forefront of great cheese making for several years. Not only does the company make an excellent traditional Gouda, it also offers flavoured goudas such as cumin or jalapeño. Available in specialty cheese stores or on-line at www.cheesefarm.ca.
4 tsp (20 mL) butter, at room temperature
1 cup (250 mL) mushrooms, sliced
Salt and freshly ground pepper
4 slices onion rye or light or dark rye, with or without caraway seeds
Honey Dijon or regular Dijon mustard
4 oz (125 g) Ontario Gouda or cheddar, thinly sliced
2 thin slices black forest ham
1. Melt half the butter in a large frying pan over medium-high heat. When it starts to sizzle, add mushrooms. Stir frequently until softened and browned, about 3 minutes. Stir in pinches of salt and pepper. Remove from heat. Turn mushrooms into a bowl. Wipe pan clean.
2. Spread remaining butter over 1 side of each slice of bread. Spread 2 slices with mustard followed by half the Gouda, a slice of ham, folding to fit if needed, mushrooms, remaining Gouda and bread, butter-side out.
3. Return large frying pan to medium heat. Add sandwiches to pan. Cook until cheese is melted and bread slices are golden, 3 to 4 minutes a side. Press with spatula to help sandwiches stick together better.
Makes 2 sandwiches
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