Grilled Cheese: Balsamic Mushroom Edition

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cup sliced crimini (baby bella) mushrooms
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tsp of balsamic vinegar
• 4 (½”-thick) slices sourdough bread
• 3 tablespoons unsalted butter
• ½ pound Fontina cheese, thinly sliced
• ½ (packed) cup wild arugula

Instructions

1. Heat a large skillet over medium heat, add olive oil and heat through.
2. Add the mushrooms and sauté, stirring occasionally, about 3 minutes.
3. Season with salt and add a splash of balsamic so the mushrooms release their moisture and they begin to shrink.
4. Increase the heat to high and continue to sauté until the mushrooms are golden brown, about an additional 3 minutes.
5. Season with pepper then remove from the pan to a small bowl and set aside.
6. Heat a large skillet or griddle over medium-low heat. Thinly spread one side of each bread slice with butter. Place half of the slices of bread, butter-side down, on the pan or griddle.
7. Divide the cheese evenly on top of the bread slices. Then divide the mushrooms and arugula on top of the cheese.
8. Top the sandwiches with the second slice of bread, butter side up.
9. When the underside is golden brown, about 4 minutes, use a spatula to flip the sandwiches over.
10. Gently press down on the sandwiches to help melt the cheese, but be careful not to smash it.
11. Cook until the second side is golden brown and the cheese is melted.