Tuscan Grilled Cheese & Lentil Soup Set
4 tablespoons Tuscan Herb Olive Oil, divided
2 cup sliced crimini (baby bella) mushrooms
Kosher salt, to taste
Freshly ground black pepper, to taste
4 (½”-thick) Pepperidge Farm Farmhouse Oatmeal Bread, slices
3 tablespoons butter
½ pound Fontina cheese, thinly sliced
½ – 1 cup, packed Circle A Farms Kale, chopped
Heat a large skillet over medium heat, add 2 tbsp. Tuscan Herb olive oil and heat through. Add the mushrooms and sauté, stirring occasionally, about 3 minutes. Season with salt so the mushrooms release their moisture and they begin to shrink. Increase the heat to high and continue to sauté until the mushrooms are golden brown, about an additional 3 minutes. Season with pepper then remove from the pan to a small bowl and set aside.
Heat a large skillet or griddle over medium-low heat, add remaining 2 Tbsp. Tuscan Herb Olive Oil and heat through. Thinly spread one side of each bread slice with butter. Place half of the slices
of bread, butter-side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices. Then divide the mushrooms and kale on top of the cheese. Top the sandwiches with the second slice of bread, butter side up.
When the underside is golden brown, about 4 minutes, use a spatula to flip the sandwiches over. Gently press down on the sandwiches to help melt the cheese, but be careful not to smash it. Cook until the second side is golden brown and the cheese is melted.
Cut both sandwiches in half and serve immediately. Serve with Lentil Medley Soup, adding a cup of chopped kale at the final 5 minutes of cooking.
Additional uses for Tuscan Herb Olive Oil
Complements roasted vegetable, pastas, grains, sauces, scrambled eggs,
bread dipping and as a marinade for meats & pork.
- Drizzle squash, brussel sprouts or carrots just before serving. Brush over sliced bread
before grilling. Pairs well with Modena Balsamic Vinegar for an amazing salad dressing.