Ingredients Jump to Instructions ↓

  1. 2 1/2 tablespoons butter or margarine

  2. 10 ounces medium mushrooms, thinly sliced

  3. 1 medium onion, thinly sliced

  4. 1 clove garlic, minced

  5. 8 slices from a round loaf Italian or sourdough bread

  6. 16 deli-cut slices (8 ounces) provolone cheese

Instructions Jump to Ingredients ↑

  1. Melt 1 1⁄2 tablespoons of the butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until liquid released evaporates and mushrooms are well browned, about 5 minutes. Add onion and garlic, reduce heat to medium-low and cook, stirring often, 10 minutes or until onions are very soft.

  2. Top each of 4 slices of bread with 2 slices of cheese, 1⁄4 of the mushroom mixture, then 2 more slices of cheese. Cover with remaining bread.

  3. Wipe skillet clean with paper towels. Add 1⁄2 tablespoon of the remaining butter and place over medium-low heat. Add sandwiches and cook until golden brown on bottom, about 5 minutes. Turn, add remaining butter and cook 5 minutes longer or until underside is crisp. Remove to a cutting board; cut in half.Serve with tomato wedges and a tossed green salad.


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