This sandwich ranks high on the decadent gourmet scale. It’s gooey, full of interesting flavors and textures, and totally satisfying. Originally, my last recipe (Anita’s Tangy Green Chile Sauce) was just part of this recipe. But that sauce was so amazing on its own, with so many versatile uses, I decided to publish it as a recipe by itself. And now I keep a jar of it in the fridge for all kinds of uses.
This Havarti Mushroom Grilled Cheese Sandwich is already a gourmet sandwich even without the sauce, but the sauce adds a whole other dimension. You can easily vary it and count on good results. For instance, next time I make it I will probably use Muenster cheese – great flavor and good melting characteristics. I will also try this without the onions, or perhaps with the onions but eliminate the mushrooms.
I used a whole mild green chile in it. With the tangy sauce, you can barely taste the chile, so I’ll probably use hot next time.
Enjoy! And go ahead and experiment with this!
- 4 ciabatta rolls or ciabatta bread cut into 4 sandwich-sized pieces
- 8 oz Havarti, cut into ⅛" slices
- 2 cups sliced mushrooms
- 1 tsp butter
- 2 cups sliced onion
- 1 tbsp olive oil
- 1 tsp brown sugar
- 1 tbsp balsamic vinegar
- 4 whole roasted peeled seeded green chiles (or 4 whole canned), split open
- ½ cup Anita's Tangy Green Chile Sauce
- 2 tbsp butter for bread
- Slice the ciabatta rolls or bread for sandwiches and set aside.
- Place the mushrooms in a skillet with the tsp of butter, cover, and sautee over medium heat, stirring occasionally for about 15 minutes or until thoroughly cooked. Set aside.
- In the meantime, put the onions and olive oil in a saucepan or skillet and sautee for 10 to 15 minutes. When fully softened, add the brown sugar and balsamic vinegar and cook down, stirring frequently, until nicely caramelized. Set aside.
- Assemble the sandwiches as follows: Spread Tangy Green Chile Sauce on inside of each sandwich half. Then place cheese on each half. On the bottom half place the green chile and a layer of onions and a layer of mushrooms. Then top with the top piece of bread and cheese slices.
- Melt 1 tbsp of butter in a very large skillet over medium heat and place each sandwich in the skillet. Spread remaining butter on the top. Grill until bottom of bread is a golden brown, then flip and grill the other side until done and remove from heat.
- If the cheese is not nicely melted, put sandwiches on plate and microwave for 1 minute.
- Note: How well the cheese melts often depends on the thickness of the bread.
Cant wait to try this