Servings: 2
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients:
4 slices sourdough bread
2 tablespoons olive oil
2 garlic cloves, minced
1 small onion, thinly sliced
200 g mushrooms, sliced
Salt and freshly ground black pepper, to taste
1 teaspoon fresh thyme leaves (optional)
4 slices cheese of choice (mozzarella, provolone, or Swiss)
Butter, for spreading on bread
Instructions:
Sauté Mushrooms & Onions:
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add onions and mushrooms, season with salt, pepper, and thyme, and cook for 5–7 minutes until softened and lightly caramelized.
Prepare the Bread:
Preheat oven to 200°C (400°F) or use a skillet for melting. Butter one side of each bread slice.
Assemble the Melt:
Place sautéed mushroom and onion mixture on two slices of bread (buttered side down). Top with cheese slices, then cover with remaining bread (buttered side up).
Cook the Sandwich:
Oven Method: Bake on a parchment-lined tray for 8–10 minutes until cheese melts and bread is golden.
Skillet Method: Cook over medium heat 3–4 minutes per side until cheese melts and bread is toasted.
Serve:
Slice in half and serve immediately while warm. Optional: garnish with extra thyme.
Tips:
- Extra Flavor: Add a drizzle of balsamic glaze or sautéed garlic butter for richness.
- Cheese Variation: Use a mix of sharp cheddar and mozzarella for gooey, flavorful melt.
- Add Greens: Top with arugula or baby spinach after cooking for freshness.
- Make Ahead: Sauté mushrooms and onions ahead; assemble and cook before serving.
Enjoy