Bacon & Mushroom Loaded Grilled Cheese
with Potato Wedges & Horseradish Mayo
This grilled cheese is all grown up and ready for the dinner table! You'll layer sourdough bread with nutty gouda, tangy cheddar, crispy bacon, and sautéed mushrooms, then griddle it to golden perfection in a hot, buttery pan. Serve with a side of crisp potato wedges and zesty horseradish mayonnaise for a dreamy dipping experience.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
4 ounce
Bacon
4 ounce
Button Mushrooms
2 slice
Gouda Cheese
(Contains Milk)
½ ounce
Creamy Horseradish Sauce
(Contains Eggs)
2 tablespoon
Mayonnaise
(Contains Eggs)
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 cup
Cheddar Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
• Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. • Carefully discard all but a thin layer of bacon fat from pan. Reserve pan.
• While bacon cooks, thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • In a small bowl, combine horseradish sauce and mayonnaise.
• Heat pan with reserved bacon fat over medium high heat (if pan seems dry, add a drizzle of oil). Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
• On a clean work surface, arrange sourdough slices. Evenly layer half the sourdough slices with gouda, bacon, mushrooms, and cheddar. Top with remaining sourdough slices to form sandwiches. • Heat 2 TBSP butter and a drizzle of oil in pan used for mushrooms over medium heat. Once hot, add sandwiches. (For 4 servings, work in batches; wipe out pan between batches and add more butter and oil as needed.) Cook, gently pressing down with a spatula or heavy-bottomed pan, until cheese is slightly melted and bread is golden brown, 2-4 minutes. Add another 1 TBSP butter to pan, then flip sandwiches. Cook until cheese is fully melted and bread is golden brown, 2-4 minutes more. TIP: Lower heat if sandwiches begin to brown too quickly.
• Halve sandwiches on a diagonal; divide between plates. Serve with potato wedges and horseradish mayo on the side.
Pork is fully cooked when internal temperature reaches 145°.
