Grilled Cheese Sandwich Bar

🥘 Ingredients

• butter
  3 tbsp
• cheddar cheese
  8 slice
• cooking oil
  4 tsp
• dried thyme
  1 tsp
• garlic powder
  2 tsp
• honey dijon dressing
  3 oz
• mozzarella cheese
  1 c
• onion
  2 unit
• pepper
• portobello mushrooms
  4 unit
• potatoes
  24 oz
• salt
• sourdough bread
  8 slice
• sugar
  2 tsp
• tomato
  2 unit
• water

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice onion . Cut potatoes into 1/2-inch-thick wedges.

   onion: 2 unit, potatoes: 24 oz
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast until browned and tender, ⏱️ 20-25 minutes . TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

   cooking oil: 4 tsp, salt, pepper
3. 

   3

   Heat a drizzle of oil in a large, preferably nonstick, large pan over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, ⏱️ 8-10 minutes .
4. 

   4

   Add 1/4 cup water and sugar to the pan with onion (1/3 cup water and 2 tsp sugar for 4 servings). Cook, stirring, until caramelized and jammy, ⏱️ 2-3 minutes . Turn off heat; transfer to a small serving bowl. Wash 5 pan.

   water, sugar: 2 tsp
5. 

   5

   Meanwhile, remove and discard black gills from undersides of portobello mushrooms ; trim any large stems if necessary. Halve mushrooms and thinly slice crosswise.

   portobello mushrooms: 4 unit
6. 

   6

   Heat a large drizzle of oil in the pan used for onion over medium-high heat. Add mushrooms, garlic powder , and half the dried thyme (all for 4 servings); season with salt and pepper. Cook, stirring, until browned and tender, ⏱️ 5-7 minutes . Turn off heat; transfer to a small serving bowl. Wipe out pan.

   garlic powder: 2 tsp, dried thyme: 1 tsp
7. 7

   While mushrooms cook, thinly slice tomato . Transfer to a plate; season all over with salt and pepper.

   tomato: 2 unit
8. 8

   Place mozzarella cheese , cheddar cheese , and honey dijon dressing in separate serving bowls. Serve family style with jammy onion, garlic mushrooms, tomato, and sourdough bread so everyone can build their own sandwiches. (You'll cook the sandwiches in the next step!)

   mozzarella cheese: 1 c, cheddar cheese: 8 slice, honey dijon dressing: 3 oz, sourdough bread: 8 slice
9. 9

   Heat 2 TBSP butter in the pan. Add the sandwiches to the pan (for 4 servings, you may need to work in batches, adding more butter between batches). Cook, covered, until bread is golden and butter is absorbed, ⏱️ 2-4 minutes . TIP: Lower heat if browning too quickly.

   butter: 3 tbsp
10. 10

    Reduce heat to medium low. Flip sandwiches, adding an additional 1 TBSP butter to the pan. Cook, covered, until bread is golden and cheese melts, ⏱️ 2-4 minutes more.
11. 11

    Halve sandwiches with a diagonal. Serve with potato wedges and any remaining dressing on the side for dipping. Bacon is fully cooked when internal temperature reaches 145°.