Grilled Gruyere With Mushrooms

1. 1

   Heat butter in non-stick skillet over medium heat until it begins to foam. Add mushrooms, thyme and shallot with a generous pinch of kosher salt, and cook, stirring occasionally, until mushrooms are lightly browned, shallot is transparent, and most of the liquid has evaporated. Taste and adjust seasoning. Remove mushroom mixture from saute pan, and set aside. Wipe out saute pan, and place it back on the stove over medium-low heat.

2. 2

   Spread mayonnaise over both slices of bread. Flip one slice over. Place about half the Gruyere onto the bread. Top with the mushroom mixture (You may or may not use it all), and top the mushrooms with the second slice of bread, mayonnaise side up.

3. 3

   Place sandwich in the pan and cook until the bottom side is golden--5-7 minutes. Flip the sandwich over and cook the other side. Remove the sandwich from the pan, let it cool a bit, then cut it in half (oozy, melty) and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.