Veggie Grilled Cheese Sandwich

By Leite's Culinaria

Ingredients

1 tablespoon extra-virgin olive oil
3 cremini mushrooms (sliced)
1/4 medium (2 1/2 oz) yellow or red onion (chopped)
1/4 teaspoon minced garlic
1/2 scallion (white and green parts) (chopped)
Sea salt and freshly ground black pepper
Unsalted butter (for the bread, at room temperature)
2 slices sourdough bread
2 1/2 slices (2 1/2 oz) mild Cheddar cheese (enough to cover your slice of bread)
1 1/2 teaspoons store-bought or homemade Sriracha sauce
2 slices tomato ((optional))
3 small basil leaves ((optional))
1/2 small avocado (peeled, pitted, and sliced)

Prep Time10mins
Cook Time5mins
Servings1

Instructions

In a large skillet over medium-high heat, heat the olive oil. Add the mushrooms and onion and sauté, stirring frequently, for about 4 minutes.

Reduce the heat to low, add the garlic, and sauté, stirring continuously, for about 2 minutes. Add the scallion and a pinch each salt and pepper and stir for 1 minute. The sautéed ingredients should be tender but a little crunchy with a tinge of a light brown color. Transfer to a bowl.

Return the skillet to medium-high heat. Butter 1 side of each slice sourdough bread and place the bread in the skillet, buttered side down. Divvy the cheese between both slices bread. Working in a zigzag motion, squeeze the Sriracha sauce over the cheese.

Add the sautéed vegetables, tomato, and fresh basil, if using, and avocado to a slice of cheese-topped bread. Top with the other slice bread, buttered side up. Cook, flipping once, until crisp and golden brown, about 3 minutes per side, during which time you may want to reduce the heat to medium so the cheese melts before the bread browns too much.

Serve the veggie grilled cheese sandwich immediately.