Ingredients
– 8 slices sourdough bread 🍞
– 2 tablespoons unsalted butter, softened 🧈
– 1 tablespoon olive oil 🫒
– 1 large onion, thinly sliced 🧅
– 8 oz mushrooms, sliced (cremini or button mushrooms) 🍄
– 1/2 teaspoon dried thyme (optional) 🌿
– 1 cup shredded Gouda cheese 🧀
– Salt and pepper to taste 🧂
Instructions
1. Caramelize the onions by heating olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20-25 minutes. Season with salt, pepper, and thyme if using. Remove the onions from the skillet and set aside.
2. Using the same skillet, sauté the sliced mushrooms until they release their moisture and become golden brown, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
3. Prepare the sandwiches by buttering one side of each slice of sourdough bread. On the unbuttered side, evenly layer the caramelized onions, sautéed mushrooms, and shredded Gouda cheese. Top with another slice of bread, making sure the buttered side is facing out.
4. Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook each side for about 3-4 minutes, until the bread is golden brown and the cheese melts. Press down gently with a spatula to ensure even cooking.
5. Once cooked, remove the sandwiches from the skillet, allow them to cool slightly, then cut in half and serve warm.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Calories: 420 kcal per serving | Makes 4 sandwiches