Timber Recipe

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Slice mushrooms to about 1/4-inch thickness if using whole small mushrooms; quarter larger ones.

Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon butter until butter foams.

Add the sliced mushrooms in a single layer (they may release moisture). Let them sear without moving for 2 minutes to develop color, then stir occasionally for another 3–4 minutes until golden and most moisture has evaporated.

Add the minced garlic and thyme, cook 30–45 seconds until fragrant. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and set aside.

Heat a small skillet over medium-low heat. Add 1/2 tablespoon olive oil and 1/2 teaspoon butter.

Add the thinly sliced onions and spread into an even layer. Cook, stirring every 2–3 minutes, for about 8–12 minutes until softened and lightly golden. If using sugar, sprinkle it in after 4 minutes to encourage caramelization.

Season with 1/4 teaspoon salt and continue cooking until onions reach a deep golden color and sweet flavor, about 3–6 more minutes. Remove from heat and keep warm.

In a small bowl combine 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon ketchup, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon paprika, 1/8 teaspoon black pepper and 1/8 teaspoon salt.

Whisk until smooth and emulsified. Taste and adjust acidity or heat by adding more vinegar or hot sauce as desired. Refrigerate until assembly if making ahead.

Spread softened butter evenly on the outer faces of both bread slices (these will be the grilled sides).

On the unbuttered side of one slice, spread about half of the wolf sauce (adjust to taste). Layer the Swiss cheese slices to cover the bread, then add the warm sautéed onions, followed by the sautéed mushrooms, and finish with the remaining Swiss cheese slice (this helps the sandwich hold together when melted). If you like extra sauce, dollop the remainder on the other slice's interior.

Set the sandwich together, buttered sides out. Heat a clean skillet or griddle over medium heat. Place the sandwich in the pan and press gently with a spatula or a second pan; cook for 3–4 minutes until the bottom is golden brown.

Carefully flip the sandwich and cook another 3–4 minutes until the second side is golden and the cheese is melted. If the exterior browns too quickly before cheese melts, reduce heat to medium-low and cover the pan for 1–2 minutes to trap heat and encourage melting.

Remove from pan, let rest 1 minute, then slice in half. Serve immediately with any remaining wolf sauce on the side for dipping.