ElevateD Grilled Cheese and 'Tomato Soup'

mushroom, onion and gouda grilled cheese with mango gazpacho and sweet potato chips

I love the summer when I can go to the farmers market and find amazing vegetables and foods from local companies. 

​Last week I went to the Summit Farmers market in Summit NJ and found some of the ingredients used in this lunchtime treat.  I have always enjoyed a good grilled cheese and tomato soup, but this meal took this comfort dish up a notch adding Mushrooms from Zell Farms (I used shitake, but you can use any mushroom you'd like) and mango drinkable gazpacho from Oldwick Soup Company.

Ingredients:
mushrooms, chopped or sliced
1 onion sliced thin
GF sliced bread (I used Canyon ranch Heritage Whole Grain)
Olive oil
Butter
Gouda Cheese  - grated

I simplified this recipe by cooking everything in a pan instead of roasting the mushrooms and onions.  Basically, you sauté thinly sliced onions and mushrooms in olive oil.  I also added a tablespoon of butter, and salt and pepper to taste.  Once onions are soft and onions are caramelized, remove from pan.  

Add butter to the pan and wipe one slide of bread per sandwich in the butter.  Place each slide on a plate.  Place about 1/3 cup of cheese on the bread, cover with mushroom mixture and then some more cheese.  Place another slice on top.  Add a little more butter to the pan and place sandwich upside down (unbuttered slice down) into the butter in the pan.  Cook until bread is browned and cheese begins to melt.  Flip over and cook on other side until all cheese has melted.  Makes 3-4 sandwiches.

I served this with Drinkable Mango Gazpacho that I purchased at the farmers market.  (made in Morristown by Oldwick Soup Company and sweet potato chips.

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