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. This post is sponsored by Schär and contains affiliate links. Please see my disclosures.
I’m excited to share this delicious, creamy, buttery and fun grown up gluten-free grilled cheese sandwich recipe with you.
While I don’t eat a lot of dairy, there are a few foods I will make an exception for and that includes pizza, nachos and grilled cheese!
So today, I thought I would whip up a little recipe for a grown up version of a classic grilled cheese sandwich, because, let’s face it, you’re never too old to eat grilled cheese.
What About the Bread?
I know that most gluten-free people are fed up with gluten-free bread. It’s really hard to find one that tastes great, has an amazing texture, and holds together well.
I assure you, Schär knows how to bake up bread for the celiac disease and gluten-free communities. It’s good stuff here.
Making gluten-free bread and other gluten-free products is what the company is known for. In fact, Schär is the longest standing gluten-free company to date!
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.
The Best Way to Enjoy Gluten-Free Bread
I always tell people new to the gluten-free diet that the best way to enjoy gluten-free bread is heated.
Apparently it’s been scientifically proven that heated bread tastes best anyway. It’s due to the Maillard reaction, which is, according to Wikipedia, “a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.”
In other words, when bread is browned, the sugars caramelize and the flavors become more pronounced.
I decided to put Schär Artisan Baker White bread to the Malliard test. Don’t get me wrong, this bread is tasty as is. It’s soft and truly irresistible; but if I can warm it up to make it taste EVEN better, I’m all in!
How to Make Gluten-Free Grilled Cheese Sandwich
While grilling up some fresh gluten-free bread and cheese works for me any day, I do prefer to elevate 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.
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.
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.
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.
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.
Hello Grown Up Grilled Cheese!
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.
Ridiculously Tasty Grown-Up Grilled Cheese Sandwich
- 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 Schär artisan baker white bread
- 6 oz provolone cheese sliced (4 slices, 2 slices per sandwich)
- 1 cup fresh spinach
- 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.
- 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!
- 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.