Grilled Cheese Sandwich with Sauteed Mushrooms

  • 6 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 medium shallots, thinly sliced (about 3/4 cup)
  • 2 teaspoons light brown sugar
  • 8 ounces crimini mushrooms
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper
  • 12 ounces taleggio cheese, sliced
  • 8 slices hearty bread, such as Pullman loaf

Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shallots and brown sugar and cook, stirring, until softened and beginning to brown, about 5 minutes. Add mushrooms and thyme and cook, stirring, until mushrooms are browned, about 7 minutes. Stir in sherry vinegar and cook an additional 1 minute. Season to taste with salt and pepper. Transfer mushroom mixture to plate and wipe out skillet. Spread 1 side of each slice of bread with remaining 4 tablespoons butter and flip bread slices over. Distribute cheese evenly over 8 slices bread. Divide mushroom mixture among 4 slices of cheese-topped bread, then, top with remaining 4 slices and press down gently with hands. (Butter should be on exterior of sandwiches). Cook sandwiches in 2 batches over medium heat until crisp and golden on both sides, pressing down with spatula, about 4 minutes per side. Transfer sandwiches to cutting board and let rest 3 minutes. Cut on the diagonal and serve immediately.

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