Mushroom Melt with Dill Aioli


I love this as a fancy alternative to plain grilled cheese, and the aioli is an instant hit. Spread the sauce on top of the bread for a messier, fork-needed meal. You'll have enough aioli for a second sandwich; it will harden in the fridge due to the olive oil, but softens quickly. It really only lasts a day.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
1 serving



  • 1 garlic clove, chopped

  • 1 teaspoon lemon juice

  • 1 egg yolk

  • ¼ cup olive oil

  • 1 teaspoon dried dill weed

  • ½ teaspoon salt

  • cayenne pepper, to taste


  • 2 tablespoons butter

  • 2 slices whole wheat bread

  • 4 thick slices Cheddar cheese

  • 2 large mushrooms, chopped

  • 1 cup fresh baby spinach


  1. Combine garlic and lemon juice in a bowl; mix egg yolk in gently. Add olive oil, dill, salt, and cayenne; stir aioli until combined.

  2. Heat a large skillet over medium heat. Butter 1 side of each bread slice; place 1 butter-side-down into the skillet. Layer 2 slices Cheddar cheese, mushrooms, and spinach on the bread. Cover with 2 remaining slices of Cheddar cheese and the remaining slice of bread, butter side up. Fry sandwich until dark brown and crispy, about 5 minutes per side. Serve with aioli for dipping.

Editor's Note:

Nutrition data for this recipe includes the full amount of aioli. The actual amount of aioli consumed will vary.

Nutrition Facts (per serving)

1816 Calories
159g Fat
32g Carbs
70g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 1816
% Daily Value *
Total Fat 159g 204%
Saturated Fat 72g 360%
Cholesterol 505mg 168%
Sodium 3043mg 132%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 70g
Vitamin C 14mg 68%
Calcium 1783mg 137%
Iron 5mg 29%
Potassium 759mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.