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| Mushroom Melt with Dill Aioli |
"I love this as a fancy alternative to plain grilled cheese, and the aioli is an instant hit. Spread the sauce on top of the bread for a messier, fork-needed meal. You'll have enough aioli for a second sandwich; it will harden in the fridge due to the olive oil, but softens quickly. It really only lasts a day."
Ingredients :
- Aioli:
- 1 garlic clove, chopped
- 1 teaspoon lemon juice
- 1 egg yolk
- 1/4 cup olive oil
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- cayenne pepper, to taste
- Sandwich:
- 2 tablespoons butter
- 2 slices whole wheat bread
- 4 thick slices Cheddar cheese
- 2 large mushrooms, chopped
- 1 cup fresh baby spinach
Instructions :
| Prep : 15M | Cook : 1M | Ready in : 25M |
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- Combine garlic and lemon juice in a bowl; mix egg yolk in gently. Add olive oil, dill, salt, and cayenne; stir aioli until combined.
- Heat a large skillet over medium heat. Butter 1 side of each bread slice; place 1 butter-side-down into the skillet. Layer 2 slices Cheddar cheese, mushrooms, and spinach on the bread. Cover with 2 remaining slices of Cheddar cheese and the remaining slice of bread, butter side up. Fry sandwich until dark brown and crispy, about 5 minutes per side. Serve with aioli for dipping.
Notes :
- Nutrition data for this recipe includes the full amount of aioli. The actual amount of aioli consumed will vary.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
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