Grilled Manchego Sandwich with Arugula, Mushrooms, and Snow Peas

If you like grilled cheese sandwiches you will love this new sandwich! It's the perfect mix of smooth creamy cheese, crispy bread, and crunch veggies.  I based it off of a post on Petitedecadence from foodgawker, my new favorite place to hunt for recipes.  I made my version of the sandwich vegetarian but Steve added a little meat to his.


Grilled Manchego Sandwich with Arugula, Mushrooms, and Snow Peas
Serves 2 people
4 slices of bread
1/2 cup shredded manchego cheese
2 big handfuls of arugula
4 medium mushrooms chopped into 1/2 inch pieces
1 handful snow peas
EVOO
White Vinegar
Dijon Mustard
Butter or oil for the pan
A few thin slices of meat if desired.

Mix together the arugula, mushrooms, snow peas, a drizzle of EVOO, and a small dash of white vinegar in a bowl.  Heat a pan to medium-high heat and place the veggie mix in the pan.  Stir and cook until the arugula is wilted, about 2 minutes.  Set the vegetable mix aside and then put butter on one side of 2 slices of bread.  Put the bread, butter side down, into the pan.  Place a fourth of the cheese on top of each slice of bread followed by a few spoonfuls of the vegetable mix and another fourth of the cheese.

On the remaining slices of bread spread a dollop of mustard before putting the bread, mustard side down, on top of the cheese.

If you want to put meat on the sandwich place it on top of the cheese before the second slice of bread. Once the bread on the bottom is toasted and the cheese has started the melt flip the sandwich over.  After the cheese is all melted a both sides of the sandwich are toasted remove the sandwich from the pan and cut in half or enjoy it whole.

Next time I'm going to cut the snow peas into thirds because their size was a little overwhelming.  Otherwise this was a perfect sandwich.  We paired it with our Light Cucumber Gazpacho.