If you are a frequent Mod Meals reader, you know that I have a number of guilty pleasures. One I havent mentioned is my love for magazines. I’m a sucker for any magazine food or fashion related and I often can not control myself in the checkout line.

A good stack of magazines is a perfect complement to a late night dinner. After a days worth of meetings, its nice to be able to put something civilized together and allow the magazines to take your mind off things. This Grown Up Grilled Cheese is inspired from a sandwich I love at one of my favorite places in Chapel Hill SANDWHICH. I’ve met a number of friends there for lunch and everyone is always leaves happy (at some point I’m going to try to attempt their OBLT – bacon, fire-roasted jalapeños, tomatoes, avocado, garlic mayo, and greens on sourdough – yummy). You can find almost all the ingredients in the deli section and I advise pairing it with a tomato basil soup – which I found in the deli too.

Ingredients:

• 1 container whole cremini mushrooms, thinly sliced
• 1 block gruyere cheese
• 2 thinly cut slices sourdough bread
• olive oil
• butter
• salt and pepper

Assembly: Lightly coat a large skillet with olive oil and bring to medium high heat. Add mushrooms and saute. After they are brown, season with salt and pepper (if you add the salt first it brings out liquid in the mushrooms and prevents browning). Once mushrooms are brown, remove them and set aside. Assemble sandwich – cheese and mushrooms on the inside (I used the cheese as  glue and sandwiched the mushrooms in the middle) and lightly butter the outside of the bread. Wipe out the skillet, and add the sandwich. Cook on medium to medium-high until the bread is toasted and cheese has melted. Serve with tomato basil soup – either homemade or also from the deli.