Grilled Garden Sandwiches

1. 1

   Melt 1 T. butter in a large nonstick skillet over medium-high heat.

2. 2

   Add sliced mushrooms and onion, and saute 5 minutes or until tender.

3. 3

   Drain.

4. 4

   Spread mayo on 1 side of half of the bread slices; top with Montery Jack cheese and tomato.

5. 5

   Spoon mushroom mixture evenly over tomato; top with American cheese.

6. 6

   Cover with remaining bread slices.

7. 7

   Spread about 1/2 T. of softened butter on 1 side of each sandwich.

8. 8

   Cook sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat until browned.

9. 9

   Spread remaining softened butter evenly on ungrilled side; turn and cook until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.