Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: 3 Servings
1 medium onion, halved and thinly sliced
2 tablespoons canola oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 1/2 cups sliced mushrooms
4 tablespoons softened butter, divided
1 garlic clove, minced
Salt and pepper to taste
1-2 tablespoons stone-ground mustard
6 slices rye bread
1 cup (4 ounces) Buholzer Brothers™ brick cheese, shredded
Sauté onion in oil in a medium saucepan until browned, tossing occasionally. Sprinkle with 1/8 teaspoon each salt and pepper. Remove from pan. Keep warm.
Reduce heat to medium-low. Cook mushrooms in 1 tablespoon butter in the saucepan until tender, stirring occasionally, about 3-4 minutes. Add garlic; cook and stir for 1 minute. Season with remaining salt and pepper. Remove mushroom mixture from pan.
Spread 1 to 2 teaspoons mustard on three slices of bread. Layer each bread slice with a third of the onion, mushroom mixture and cheese. Top with remaining bread.
Spread the outsides of sandwiches with remaining butter. Toast sandwiches on an electric griddle or in a warm skillet over medium heat for 4-5 minutes on each side or until bread is lightly golden brown and cheese is melted