A flavorful twist on the classic grilled cheese, featuring roasted portobello mushrooms, caramelized onions, and a blend of cheeses.
Preheat your oven to 350°F.
Preheating ensures even cooking for the roasted ingredients.
Slice the red onion thinly and halve the grape tomatoes.
Uniform slicing helps the vegetables cook evenly.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until softened.
Stir occasionally to prevent the onions from burning.
Add the tomatoes and balsamic vinegar to the skillet. Cook until the tomatoes begin to soften.
The balsamic vinegar adds a tangy sweetness to the tomatoes.
Place the onions and tomatoes in a roasting dish. Add the mushrooms, white wine, and a drizzle of olive oil.
Ensure the mushrooms are evenly coated for consistent roasting.
Roast the mixture in the oven for 20-30 minutes, then let it cool slightly.
Roasting enhances the natural sweetness of the vegetables.
Melt the butter with thyme in a small saucepan, then discard the thyme.
Infusing the butter with thyme adds a subtle herbal flavor.
Brush one side of each bread slice with the melted butter.
Butter ensures a crispy, golden crust on the sandwich.
Assemble the sandwiches with cheese and the roasted vegetable mixture.
Layering the cheese on both sides helps hold the sandwich together.
Cook the sandwiches on a griddle over medium heat until golden brown on both sides.
Press gently with a spatula for even browning.
Cut the sandwiches in half and serve warm.
Pair with a side of soup or salad for a complete meal.
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