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Home » Main Dishes » Grown-Up Grilled Cheese Sandwich

Grown-Up Grilled Cheese Sandwich

Last Updated September 29, 2021. Published November 11, 2019 Good For You Gluten Free

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Grown-Up Grilled Cheese Sandwich
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This gluten-free grilled cheese sandwich is ridiculously tasty and is filled with gooey cheese, fresh ingredients, and of course, a tasty gluten-free bread. The original post was sponsored by Schär and has since been updated. This post contains affiliate links. Please see my disclosures.

Today I want share my delicious, cheesy, buttery and super-fun grown-up gluten-free grilled cheese sandwich recipe with you.

While I don’t eat dairy often, there are a few foods I will make an exception for and that includes pizza, quesadillas, nachos, and grilled cheese!

Today, I want to share a grown up version of a classic grilled cheese sandwich with you, because, let’s face it, you’re never too old to enjoy a tasty grilled cheese sandwich.

Picture of grown up gluten-free grilled cheese sandwich sliced in half

Best Gluten-Free Bread for Grilled Cheese

Gluten-free people have long been fed up with subpar gluten-free bread options. But the industry has come a long way since those grainy and cardboard-like gluten-free bread days.

It’s not hard to find a gluten-free bread option that tastes great, has an amazing texture, and holds together well.

Plus, when you heat gluten-free bread, it becomes much softer and more elastic. Dry gluten-free bread is okay, but warm gluten-free bread is much better.

A few of the best gluten-free breads for making grilled cheese include:

Schär: I used Schar in this post because it is a name so many of you know and trust when it comes to making safe gluten-free products for the gluten-free communities. It’s also the biggest gluten-free brand in Europe.

When I traveled through Europe last summer (London, Amsterdam and Paris), I found Schär everywhere. It was a lifesaver to me at many times during my trip. I knew I could always find Schär products at grocery stores wherever I roamed.

Picture of Schar artisan white bakers bread

Canyon Bakehouse: You can find both frozen loaves of Canyon Bakehouse bread and bread in stay-fresh packaging. I prefer the latter, but because you’re heating the bread, it doesn’t matter. Both will taste great.

Canyon Bakehouse gluten-free bread found at Costco

Little Northern Bakehouse: Little Northern Bakehouse bread is also tasty when heated. I don’t love it dry, but heated, it’s a-okay and works well in this recipe. I used Little Northern Bakehouse bread in my gluten-free French toast casserole recipe.

Franz: Franz is a brand found in the Pacific Northwest. I mention it because the Franz bread I had was amazing, but I prefer the stay-fresh packaging vs. the frozen loaves. Both will work well in grilled cheese, however.

Three Bakers Bread: Three Bakers is a dedicated gluten-free bread brand, and their bread works well in grilled cheese. Look for loaves in the freezer section.

You could also use Trader Joe’s gluten-free bread (which I tested for hidden gluten) or Walmart’s Great Value gluten-free bread.

How to Make a Grown-Up Grilled Cheese

While grilling up some fresh gluten-free bread and cheese works for me any day, I do prefer to take my grilled cheese to another next level.

The first thing you’ll want to do to make my grown up grilled cheese is to sauté portobello mushrooms and red onions in a skillet pan. The flavors from both the mushrooms and onions are oh-so-delicious and upgrades a boring grilled cheese sandwich to an exciting and drool-worthy dining adventure.

Mushroom and onions sauteed in a pan

Add a little red wine vinegar to the pan while you’re sauteeing the mushrooms and onions. (Sherry vinegar will work as well.) The vinegar will help to soften the vegetables and will raise the flavor profile of the entire sandwich.

I also like to use provolone cheese, although cheddar, Swiss and gouda are good melting cheeses too. You decide. Whatever you do, don’t use American cheese (those cheese-like slices wrapped in plastic) as it is highly processed and definitely does not belong in a grown up grilled cheese sandwich.

Picture of provolone cheese atop slices of bread

For a little color, flavor and nutrition-boost, add some fresh spinach leaves to your grilled cheese as you assemble your sandwich. The pops of green looks so pretty!

To assemble your grown up gluten-free grilled cheese (enough for a family of four), lay out eight pieces of bread. Coat one side of each bread slice with butter, then flip over the bread.

Slices of Schar gluten-free bread getting buttered for the grill cheese

Add to each slice of bread a slice of provolone. It is important that both sides of your sandwich have cheese, this way the mushrooms and onions are encased in the cheese and they don’t make your bread soggy.

Then, on four of the bread slices, add a heaping scoop of the mushroom and onion mixture along with a few spinach leaves.

Bread topped with cheese and sauteed mushrooms and onions - pre grilled cheese assembly

Then place the bread with provolone atop each of the four slices to assemble your sandwiches.

In a skillet heated over medium heat, add each sandwich and cook until the bread is slightly browned and the cheese near melted.

Flip the sandwich to brown the other side of the sandwich and continue to melt the cheese. Do not cook the sandwich on too high of a heat before you’ll brown the bread before the cheese fully melts.

Picture of gluten-free grilled cheese sandwich cut in half

Please say “hello” to this delicious gluten-free grilled cheese sandwich. I hope you find a gluten-free bread you love so you can bring this classic sandwich back into your life too.

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Grown up gluten-free grilled cheese sandwich header

Grown-Up Grilled Cheese Sandwich

I have a feeling you will love this grown up gluten-free grilled cheese sandwich. It's got delicious sauteed vegetables, creamy provolone cheese, and is made with delicious bread from Schar.
5 from 1 vote
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Keyword: gluten-free grilled cheese sandwich, mushroom and onion grilled cheese sandwich
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Servings: 4 people
Calories: 407kcal
Author: Jenny Levine Finke

Ingredients

  • 4 Tbsp unsalted butter divided
  • 1 red onion sliced thinly
  • 6 oz baby portobello mushrooms sliced
  • 2 Tbsp red wine vinegar
  • Salt and pepper to taste
  • 8 slices gluten-free bread of choice
  • 6 oz provolone cheese sliced (4 slices, 2 slices per sandwich)
  • 1 cup fresh spinach

Instructions

  • Add two tablespoons of unsalted butter to a large heated skillet. Add sliced red onions and mushrooms. Cook over medium-high heat for 5 minutes, stirring occasionally.
  • Add the red wine vinegar and stir to combine. Let cook an additional 3-5 minutes until mushrooms and onions are soft. Remove from heat and place mushrooms and onions in a bowl. Add salt and pepper to taste.
  • Place 8 slices of Schar white bread on a flat surface. Spread the remaining two tablespoons of butter on one side of each slice. Flip the bread over.
  • Place a piece of provolone cheese on each piece of bread.
  • On 4 of the slices of bread, spoon the mushroom and onion mixture over the cheese. Top with some fresh spinach.
  • Place remaining 4 slices of bread on top of the spinach, cheese side down (butter side up).
  • In a large, preheated skillet over medium heat, place the sandwiches butter side down. Cook for 3-4 minutes on each side, until the bread is golden brown and the cheese is melted. Cut in half and serve.

Notes

Find a good gluten-free bread to use for this sandwich. You want one that won’t fall apart and crumble and one that tastes amazing too. I used Schär artisan baker white bread for this sandwich and it worked really well. See my post for details on other bread brands to look for.
Use softened butter so it easily spreads on the bread.
You can substitute any easy melting cheese for the provolone.  This sandwich will work with cheddar, Swiss and gouda cheeses as well.
I used baby portobello mushrooms, but cremini or trumpet mushrooms would also be delicious.
If you don’t have a red onion, yellow or vidalia onions are also perfect. Use whatever you have. I like red onions because they have a little more bite.
The red wine vinegar gives the mushrooms and onions a little flavor and helps soften them. You can use sherry vinegar if you want to play around with flavors.
Make sure your skillet isn’t too hot so that the bread does not burn before the cheese melts. You want it to melt at a slow and steady pace.
The secret to adding ingredients like mushrooms and onions to your grilled cheese is to make sure there is a slice of cheese on the bottom and top of your filling so that it all gets encased in cheesy goodness and doesn’t make your bread soggy.

Nutrition

Calories: 407kcal | Carbohydrates: 30g | Protein: 17g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 631mg | Potassium: 353mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1432IU | Vitamin C: 4mg | Calcium: 469mg | Iron: 2mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Main Dishes 3 Comments

Reader Interactions

Comments

  1. Cheryl says

    November 15, 2019 at 8:32 am

    Thank you Jenny! I agree on Schär bread. It is my favorite. I use the Multigran artisan bread for work lunches and it is terrific!
    Thanks again for all of the recipes and helpful info.

  2. Jenny Finke, Integrative Nutrition Coach says

    November 12, 2019 at 12:27 pm

    sprouts in denver area for sure. I believe Walmart too.

  3. Kerri says

    November 12, 2019 at 11:36 am

    Where do u find that bread around here? Thx!

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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