Honestly, there's not much left that can be said about the grilled cheese (or cheese toasty, if you're from Indiana).

It's basically the world's most perfect food.

The perfection comes from its extreme simplicity. Literally, if you follow the blueprint, you will always end up with something delicious. Butter any type of bread + add any cheese + make melty/toasty. American on white bread, or cave-aged cheddar on fresh sourdough; the blueprint works every time! There are few things on Earth that are this easy, with results so sublime.

While you certainly can use any type of bread or cheese and end up with something delicious, this is certainly not to say, that there aren't certain ingredients that are superior to others. Case in point, Gruyère. This creamy, slightly nutty cheese, marries perfectly to any number of additional ingredients.

Not unlike the cheese, there are certainly some ingredients that stand alone. It might be impossible to name a dish that could not be made better with the addition of sautéed mushrooms and caramelized onions! The umami of this duo matches perfectly with the mildness of the cheese. Add in a handful of fresh arugula, for brightness, and you have reached desert island/last meal sandwich status.


  • Aunt Millie's Country Buttermilk Bread
  • Butter
  • Gruyère. shredded
  • 2 medium white onions, sliced
  • 1 lb. mushrooms, sliced
  • fresh baby arugula
  • 2 cups stock (beef, or vegetable), for deglazing
  • salt and pepper
  • garlic powder
  • vegetable oil


In a medium sauté pan, over medium-high heat, add a small amount of oil and onions. As the onions begin to brown, add enough stock to cover the bottom of pan. Allow the stock to evaporate almost completely, stirring to release any browned bits from the pan. Repeat process until the stock is gone, and onions are soft and deep brown.


In another sauté pan, over medium-high heat, add a small amount of oil and mushrooms. Be sure to choose a pan large enough that the mushrooms don't crowd each other. Cook, until soft, and golden. Season with salt, pepper, and garlic.

Assemble the sandwich. Buttered bread, layer of cheese, layer of mushrooms and onions, handful of arugula, topped with another bread slice.

In a small pan, over medium heat, cook the sandwich until golden brown, and cheese is totally melted.

Enjoy immediately.


Serving size: one sandwich 

  • Calories: 611 kcal
  • Fat: 36.2 g
  • Saturated fat: 13.8 g
  • Sodium: 1755 mg
  • Carbs: 56 g
  • Sugar: 7.6 g
  • Fiber: 3.5 g
  • Protein: 18 g

Lindsay and John Cheesebrew are chefs, caterers, lazy bloggers, mom & dad, and total food nerds who are constantly pushing personal boundaries, with a seemingly endless string of events and personal projects.

They seek to share their vision of community through food with everyone they meet.