This delicious grilled cheese is earthy, savory, and melty. Try adding roast beef or a smash burger patty for a meaty twist!
Ingredients:
- 1 medium onion, halved and thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon each salt and pepper, divided
- 4 tablespoons butter, softened and divided
- 1 1/2 cups sliced mushrooms
- 1 garlic clove, minced
- 1 to 3 tablespoons stone-ground mustard
- 6 slices rye bread
- 4 ounces Mild Brick cheese, shredded (1 cup)
| 1. Sauté onion in olive oil in a large skillet over medium-high heat until tender. Season with 1/8 teaspoon each salt and pepper. Remove onion from the pan; keep warm. |
| 2. Melt 1 tablespoon butter in the same pan over medium heat. Add mushrooms; cook for 4-6 minutes or until mushrooms are tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Season with remaining salt and pepper. Transfer mushroom mixture to a bowl. |
| 3. Spread mustard on three slices of bread. Layer with the onion, mushroom mixture and brick. Top with remaining bread. Spread remaining butter on the outside of sandwiches. |
| 4. Warm an electric griddle or the same skillet over medium-low heat. Toast sandwiches for 2-4 minutes on each side or until bread is golden brown and cheese is melted. |
© Dairy Farmers of Wisconsin