Grilled Cheese Sandwich, the unconventional way

I honestly think toast is one of the world's greatest discoveries. So simple yet so versatile, a mere two slices of toast can turn a dubious mass of sloshy filling into a perfectly delicious sandwich. On lazy mornings when I find myself waking up at 11, the best brunch food is a grilled mushroom cheese sandwich.

Though I burned my finger trying to place the mushroom-cheese wrapped egg package neatly onto the first bread slice, I think it was worth the pain. At Jose's request, I've put up pictures of the whole process, sans my attempt to fold the egg and put it on top of the first bread slice. 

1. Chop the mushrooms

2. Brown the mushrooms in butter/olive oil, season with salt and pepper to taste

3. Prepare the other ingredients: 1 egg (whisked) seasoned with cracked black pepper & salt, buttered multi- grain bread and shredded cheese

4. Pour the whisked egg into a non-stick pan and spread around to cover the entire pan

5. Pile mushrooms and shredded cheese on top. Feel free to put more cheese than this; I realize now I put in a very measly amount. 

6. Fold the egg into a square shape and lift it onto a slice of bread, buttered side down. (Try not to burn yourself while attempting this like I did.)  Cover with second piece of bread and cook over medium heat until both sides are golden brown.

7. Cut in half, and there you have it - grilled mushroom cheese sandwich (:

Enjoy!

Grilled Cheese Sandwich Recipe

Adapted from The Healthy Foodie

• 2 slices multigrain bread
• About ½ tbsp butter

• 50g cheddar cheese, shredded
• 125g sliced mixed mushrooms (I used shitake and white button)
• 1 egg
• Salt and pepper

Instructions

1. Brown the mushrooms in a skillet over medium-high heat; season with salt and pepper to taste.
2. Whisk and cook the egg into a very thin omelet in a large non-stick pan. Sprinkle salt and pepper to taste.
3. When omelet is cooked, pile the mushrooms in the center. Add grated cheese.
4. Fold the edges over the mushrooms and cheese to form a square pocket, about the same size as your slices of bread.
5. Spread a very thin layer of butter on each slice of bread. Put one slice buttered slice down in your non-stick pan and carefully place your omelette on top of it. Cover with the second slice of bread.
6. Cover and cook over medium heat for about 3 minutes or until bread is golden brown, then flip and cook for an extra 2-3 minutes.
7. Cut in half and watch cheese ooze!