Cheese & Mushroom Recipe

Sandwich

1. 1

   Prepare mushrooms

   Heat a nonstick or cast-iron skillet over medium heat. Add olive oil. When hot, add sliced mushrooms and spread into a single layer. Let cook undisturbed 2 minutes to develop color, then stir.

2. 2

   Add the sliced onion to the mushrooms and continue to cook, stirring occasionally, until both are softened and golden, about 4–6 minutes total. Add minced garlic and thyme in the last 30 seconds and cook until fragrant.

3. 3

   Season the mushroom-onion mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: the remaining salt and pepper are reserved to finish the sandwich if needed. Remove mixture from heat and set aside on a plate.

4. 4

   Assemble sandwich

   Spread butter evenly on the outside faces of both bread slices. On the inside face of one slice, spread Dijon mustard and mayonnaise if using (about 1 tsp each). On that same slice, layer the cheeses: first American, then Swiss, then provolone. Distribute the mushroom-onion mixture evenly over the provolone. Top with the remaining bread slice, buttered side out.

5. 5

   Grill sandwich

   Wipe the skillet clean, return to medium-low heat. Place the assembled sandwich in the skillet. Cook 3–4 minutes on the first side, pressing gently with a spatula, until the bread is golden brown. Carefully flip and cook 2–4 minutes more until the second side is golden and the cheeses are melted. If the cheese is slow to melt, cover the pan with a lid for 1–2 minutes to trap heat.

6. 6

   Remove sandwich to a cutting board, let rest 1 minute, then slice in half. Season with any remaining salt and pepper to taste and serve immediately.