Jarlsberg Grilled Cheese with Arugula and Truffle Oil

1. 1

   In a sauce pan on medium heat, saute the mushrooms in 1 tablespoon of butter for about 2 minutes.

2. 2

   Add in the arugula, salt, pepper and truffle oil and stir until arugula becomes slightly wilted.

3. 3

   Turn off heat and set aside.

4. 4

   Butter both sides of each slice of bread and, in a separate pan on medium heat, toast the bread.

5. 5

   Once toasted, spread the dijon on one slice of the bread (the inside of the sandwich) and top with the arugula/mushroom mix.

6. 6

   Top the other slice of bread with the shredded cheese.

7. 7

   Cover the pan with a lid until the cheese melts.

8. 8

   Press the other slice of bread on top and press the sandwich together.

9. 9

   Slice diagonally and eat.

10. 10

    Serve with a side of arugula and more dijon for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.