1 tablespoon olive oil, divided
4 ounces fresh mushrooms, thinly sliced
1 medium onion, thinly sliced
2 tablespoons Cabot Salted Butter, softened
4 “sandwich thins”
4 ounces Cabot Sharp Lite50 Cheddar, Cabot Muenster, thinly sliced or Cabot Swiss Slices
HEAT half of oil in skillet over medium heat. Add mushrooms and cook, stirring, until browned; transfer to plate and set aside.
REDUCE heat to low. Add remaining oil and onions to skillet and cook, stirring, until onions are well caramelized; set aside.
SPREAD outside of each sandwich thin with butter. Assemble sandwiches, dividing cheese, mushrooms and onions equally.
PLACE large skillet over medium-low heat; add sandwiches and cook slowly until golden on underside and cheese is beginning to melt, reducing heat if browning too quickly. Turn over and cook until golden on second side and cheese is completely melted.
Recipe courtesy of Candace Karu, Cabot’s Favorite Foodie.