Bacon, Mushroom, Spinach Grilled Cheese Sandwich

• Sliced Bread
• Sliced Gouda Cheese
• Sliced Mushrooms
• Thick Cut Bacon
• Diced Pimientos
• Softened Butter
• Baby spinach leaves
• Balsamic Vinegar

Cook bacon in skillet until crisp. Set aside on plate using paper towels to absorb excess grease. Cut bacon into 1/2″ to 3/4″ pieces.  Saute mushrooms in residual bacon grease. Once soft, add a splash of balsamic vinegar for flavor and simmer for serveral more minutes. Remove mushrooms and set aside.

Grill prep:

Start fire in Big Green Egg filling firebox about 2/3 full with lump charcoal. Put plate setter in grill feet down with baking stone on top. This will make a hot surface to toast the bread. Leave vents fully open on grill until temperature guage reads 600 degrees.

Build the sandwich:

Spread softened butter on one side of two pieces of bread. Place one slice of bread butter side down on plate. Place one slice of cheese on bread. Add enough spinach leaves to cover the cheese. Add several mushrooms, bacon pieces, and pimientos. The amount of the previous ingredients may be adjusted or substitutes used to your taste. Place a slice of cheese and second piece of bread, butter side up, on top to finish.

Grilling:

You can easily grill three sandwiches at one time. The plate setter has three legs that extend outward towards the perimeter of the grill. With grill preheated to 600 degrees, using a spatula, place sandwiches on baking stone above platesetter legs and close the lid. It will take about 2 minutes per side to get a nice golden brown color. Stay with the grill and monitor the progress so that you do not over cook.

This sandwich is perfect with a hot bowl of tomato soup on a cool day.

Enjoy,
Tommy Stallings