Crispy Rosemary TouVelle Grilled Cheese

Rosemary TouVelle Grilled Cheese

Truly comfort food on a whole new level, these tasty sandwiches are a snap to put together with a little pre-grilling* and make a tasty Meatless Monday meal. Inspired by techniques from Laura Werlin’s book Grilled Cheese, Please!.



2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 cloves of garlic, minced
2 large portobello mushrooms, wiped clean with damp cloth
2 large red peppers (or one jar of roasted red peppers)
salt and pepper
8 slices Sourdough Bread
4 tbsp. salted butter, at room temperature
8 oz. Rogue Creamery Rosemary TouVelle, shredded
1 c. fresh baby spinach



In a medium baking dish, combine olive oil, balsamic vinegar and half of the minced garlic. Dredge mushrooms in marinade and let rest 15-20 minutes, turning several times.

Remove the top peppers and de-seed. Divide remaining minced garlic and spoon into the cavity of each pepper. Coat outside of pepper with a small amount of olive oil.

Preheat grill to medium-high heat and grill peppers 4-5 minutes per side until blackened. Remove from grill and cover with plastic wrap. Cool slightly and remove skin from pepper. Grill mushrooms, cap side down, for 8-10 minutes until softened. Do not flip mushrooms.* Slice mushrooms and peppers into strips and set aside.

In a medium bowl, combine butter and 4 tbsp grated Rosemary TouVeller. Stir to combine. Generously coat bread slices with cheese-butter mix.

To assemble sandwiches, top unbuttered side of 4 slices of bread with about ¼ c. of cheese. Divide spinach, mushroom and pepper slices evenly among sandwiches. Top with remaining cheese and bread slice.

Cook in batches over medium-low heat in a covered nonstick skillet for 3-5 minutes per side, until nicely browned. Allow to cool slightly before slicing and serving. Enjoy immediately.

*Vegetables may be made ahead to this point and refrigerated overnight. Plan ahead for another meal by adding these to your next grill.

Crispy Rosemary TouVelle Grilled Cheese with Vegetables


posted April 2013