A rich sandwich highlighting roasted garlic, mushrooms, thyme, and melted cheese on crisp bread.
# Components:
→ Vegetables
01 - 1 head garlic
02 - 7 oz cremini or button mushrooms, sliced
03 - 1 small yellow onion, thinly sliced
04 - 2 tbsp fresh thyme leaves (or 1 tsp dried)
→ Dairy
05 - 4 oz Gruyère cheese, grated
06 - 4 oz mozzarella cheese, grated
07 - 2 tbsp unsalted butter, softened
→ Bread
08 - 4 slices sourdough or country bread
→ Condiments & Seasonings
09 - 2 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast for 25 to 30 minutes until soft. Squeeze out the cloves and mash into a paste; set aside.
02 - Heat 1 tbsp olive oil in a skillet over medium heat. Add the onions and cook for 2 to 3 minutes until softened. Add mushrooms and thyme, season with salt and pepper, and sauté for 6 to 8 minutes until mushrooms are golden and liquid has evaporated. Transfer to a plate.
03 - Spread roasted garlic paste evenly on one side of each bread slice.
04 - Layer half the cheese mixture on two bread slices, garlic side up, top with mushroom mixture, then remaining cheese. Cover with remaining bread slices, garlic side down.
05 - Spread softened butter on the outside of each sandwich.
06 - Heat a clean skillet over medium-low heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
07 - Slice sandwiches and serve hot.
