Mushroom Melt with Dill Aioli recipe

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Ingredients

1 garlic clove, chopped
1 teaspoon lemon juice
1 egg yolk
¼ cup olive oil
1 teaspoon dried dill weed
½ teaspoon salt
cayenne pepper, to taste
2 tablespoons butter
2 slices whole wheat bread
4 thick slices Cheddar cheese
2 large mushrooms, chopped
1 cup fresh baby spinach

Nutrition Info

1815.5 calories
carbohydrate: 31.7 g
cholesterol: 504.5 mg
fat: 159 g
fiber: 5.3 g
protein: 69.5 g
saturatedFat: 72 g
servingSize: -
sodium: 3043.1 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine garlic and lemon juice in a bowl, mix egg yolk in gently. Add olive oil, dill, salt, and cayenne, stir aioli until combined.

  2. 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.

Recipe Yield

1 serving

Recipe Note

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.

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