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Mushroom Swiss Melt
This is a hearty hot sandwich that could be lunch but also a quick dinner! We love them!
Prep Time: 00:10
Cook Time: 00:35
4 tablespoons vegetable oil, divided
2 medium yellow onion, washed, halved then sliced about 1/8 inch
4 portabella mushrooms, washed, sliced about 1/8 inch
1 tablespoon kosher salt, divided
12 slices swiss cheese, divided 2 for each sandwich
12 slices sourdough bread, rye works too
4 tablespoon unsalted butter, room temperature
1In a skillet over medium-high heat, add 2 tablespoons of vegetable oil. When oil is hot, add the onions and 1/2 tablespoon of salt and cook until dark brown in color and softened. Halfway through, you’ll want to turn down the heat to medium heat. Caramelizing onions will take about 25 minutes. If you notice that your pan is getting slightly dry, adding a tablespoon of water will help the caramelizing along. The water should sizzle and quickly evaporate. Try not to let water stand in the bottom of the pan or stir the onions too much.
2When the onions are caramelized, remove from skillet and place in a bowl. Add the remaining 2 tablespoons of vegetable oil to the skillet and add the mushrooms and remaining tablespoon of salt. Cook the mushrooms until softened, about 5 minutes. Remove from skillet; keeping the liquid that has accumulated in the skillet.
3Preheat cast iron skillet to medium-low.
4Assembly time! Take the room temperature butter and butter one side of each slice of bread Place bread on skillet butter side down, add a slice of cheese, some onions, mushrooms then another slice of cheese. Top with another slice of bread.
5Cook on one side on low until golden brown then flip.
6Slice sandwiches in half and serve!
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