Grilled Cheese Club Sandwich

A fast, easy to make grilled cheese club sandwich with tons of robust flavor and oozing with melted cheeses. Use a dense, or firm bread that will stand up to a brief soak in the french toast batter!

Course Sandwich

Prep Time 15

Cook Time 15

Total Time 30

Servings 2

Author Toni

Ingredients

6 Slices of firm Bread - a large artisan or sourdough boule works well for this
8 Slices of Bacon - fried
8 Ounces Mushrooms - sliced
1/2 Yellow Onion - sliced
4 Ounces Roasted Red Peppers - cut into strips
2 Ounces Sun Dried Tomatoes - chopped
4 Slices Provolone Cheese
4 Slices American Cheese
6 Ounces Monterey Jack Cheese - sliced 1/4 inch thick
Handful of Baby Spinach Leaves
1/2 Stick Butter - softened
For the Egg Dip:
3 Eggs - Lightly Beaten
1/2 Cup Milk

Instructions

To Make Two Club Sandwiches:
On a counter top griddle at 375F or in a non stick skillet on the stove top on medium high heat, saute the mushrooms just till softened. Do not use any oil, as this will make them too slippery.
When the mushrooms have softened, remove them and saute the onions in the same way. Add the red pepper strips to the onions to dry them a bit so that they aren't too slippery.
Set the onions and peppers aside when they are soft and almost translucent.
Butter both sides of 2 slices of the bread. Butter only one side of the remaining 4 slices.
Grill the first 2 slices (buttered on both sides) on the griddle or in the pan, till golden on both sides.
Remove them from the griddle, then assemble the sandwich as follows:
Stir the milk into the beaten eggs, then dip one side of each of the 4 uncooked pieces of bread into the mixture. Don't over soak the bread by letting it sit too long, just a brief dip is all that's needed.
As you dip the first 2 slices, lay them onto the griddle, then layer with the Provolone, Bacon, Mushrooms and American Cheese.
Place the previously grilled slices of bread on top.
Layer the top of the grilled pieces of bread with the Pepper Jack, Onions, Red Peppers, a handful of baby Spinach and then one final layer of Pepper Jack Cheese.
Top with the last 2 slices of egg dipped bread.
Turn the heat to 325F on a griddle or medium heat on a stove top. Grill the sandwiches, flipping every few minutes, till they are golden brown and the cheeses are all melted.