I’ve said it before and I’ll say it again: I f*cking love sandwiches.
And it’s a good thing, as I’ve been enjoying a lot of them as of late. #funemployment
We had a pile of mushrooms leftover from Friendsgiving, so I decided to incorporate them into our luncheon by way of crusty bread, fontina cheese, and caramelized onions.
I just f*cking love sandwiches.
Makes 2 Sandwiches
extra-virgin olive oil
1 medium yellow onion, thinly sliced
10 oz. cremini mushrooms, thinly sliced
1 tsp. thyme leaves
1 Tbsp. balsamic vinegar
black pepper, freshly ground
4 thick slices crusty white bread
6 oz. fontina cheese, sliced
2 Tbsps. unsalted butter
Prepare onions: heat 2-3 Tbsps. olive oil in large sauté pan over low heat; sweat the onions with a bit of salt for 20 minutes; raise heat to medium; cook until golden (about 10 more minutes); remove from heat; reserve.
Prepare mushrooms: place mushrooms and 2-3 Tbsps. olive oil in medium sauté pan; raise heat to medium; sauté for 5 minutes; add thyme leaves and balsamic; sauté another minute or until balsamic reduces slightly; season to taste; remove from heat; reserve.
Prepare sandwich: on one slice of bread, layer reserved onions and mushrooms; top with fontina cheese; top with remaining slice of bread; repeat with second sandwich; add 1 Tbsp. butter to large sauté pan over low heat; add sandwiches; cover with lid; cook until bread turns golden; flip; add remaining Tbsp. butter to pan; cover with lid; cook until second side is golden and cheese is melted; remove from heat; serve immediately.