by Caitlin Saniga
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 pint baby bella mushrooms, sliced thinly
- 8 slices pumpernickel bread
- olive oil
- 8 slices muenster cheese
- 1/4 cup julienned sun-dried tomatoes
Melt the butter in a large pan over medium heat. Add the garlic, and use a wooden spoon to push it around the pan until fragrant, about 10 seconds. Add the mushrooms, toss to coat, and cover the pan. Cook, covered and untouched, for 3 minutes. Remove the lid, and cook until mushrooms are soft and golden, about 5 more minutes. Set aside.
To assemble the sandwiches, divide the 8 slices of bread into pairs, and lightly brush olive oil on the exterior sides. Place the pairs side by side with the oiled sides face down. On one slice of each pair, layer a slice of cheese, mushrooms, sun-dried tomatoes and another slice of cheese. Top with the remaining slices of bread. Lightly brush the exteriors of the sandwiches with olive oil.
Place a clean pan over medium-low heat. One at a time, grill the sandwiches: Place the sandwich in the pan and cover with a lid. Flip when the underside has darkened slightly and the cheese has melted, after about 1 minute. Cook the other side until it has darkened slightly, about 1 minute. Serve warm.