My sister-in-law served us this hummus grilled cheese sandwich after seeing it posted on the Dallas Arboretum bulletin board. I thought it was too good not to share, and it's a perfect choice for Meatless Monday. We especially enjoy rye or sourdough for this sandwich.
Ingredients
- unsalted butter: 1 Tbsp
- fresh mushrooms: 0.5 cup (sliced)
- sweet onion: 0.5 cup (coarsely chopped)
- slices bread: 4 piece
- mayonnaise: 4 tsp
- roasted red pepper hummus, such as ATHENOS®: 0.66667 cup
- Swiss Cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Melt butter over medium heat in a skillet. Sauté mushrooms and onions until tender, about 5 minutes; remove from skillet, and set skillet aside.
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Spread mayonnaise on 4 slices of bread. Turn the slices mayo side down, and evenly spread hummus on all 4 slices. On only 2 of those slices, evenly layer mushroom-onion mixture followed by Swiss cheese. Top with remaining 2 bread slices with mayonnaise side up. (To clarify, each of the 2 sandwiches will have hummus on the top and bottom of the sandwich, with cheese and mushroom mixture in the center).
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Reheat the skillet over medium heat; place sandwiches mayonnaise side down in the skillet, and cook until golden brown on both sides and cheese is melted, 5 to 6 minutes, flipping half way through.
