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Recipe: ‘The Bello Breadless Grilled Cheese’ Grilled Cheese Month

GRILLED CHEESE MONTH 2016 | DEPARTMENT RECIPE CONTEST | PRODUCE

DOWNLOAD PRINTABLE RECIPE CARD PDF

Ingredients

(Makes 2 - for vegetarian, remove bacon)

  • 4 large Portobello caps
  • 4 slices Wisconsin smoked Gouda
  • 1 Roma tomato, sliced
  • 1 small red onion, sliced
  • 1 cup arugula
  • 4 slices pre-cooked sliced bacon, broken in half
  • 4 tbsp olive oil
  • 1 tbsp Kosher salt

Directions

Remove stems from Portobello and wipe with a damp paper towel. Dip Portobellos stem-side down in olive oil and sprinkle with salt. Heat a skillet or sandwich press to high. Cook stem side of Portobellos for 2 minutes, then remove from skillet or press. (If using a press, do not close the press.)

Once cooled, dip the Portobellos’ cap sides in olive oil. Place 1 slice Gouda on the stem-side of two of the Portobellos. Top each with sliced red onion, Roma tomato, half of the arugula, 4 pieces bacon and finish with Gouda to create stacks.

Reheat skillet or sandwich press to high. Place the other 2 Portobellos, stem-side down, on top of each stack. Cook for 2 minutes. Carefully turn the sandwiches over and cook for 2 minutes. (If using a sandwich press, cook for 2 minutes.)

The Bello Breadless Grilled Cheese


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