Prep 30 mins
Cook 21 mins
Mushrooms and gooey cheese—so good
- 3 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 1⁄2 lb button mushroom cap, sliced 1/4 inch thick
- 1 tablespoon chopped fresh thyme
- 1⁄2 teaspoon kosher salt
- fresh ground black pepper
- 1 sweet baguette, 1 inch cut off each end
- 8 ounces monterey jack cheese, coarsely grated
- Heat 1 tablespoon oil in a large nonstick skillet over moderate heat.
- Add in the onions; cook about 7 minutes until limp but not brown.
- Increase heat to med-high; add in the mushrooms and thyme; cook about 6 minutes, until most of the liquid has been released and cooked down and the mushrooms are brown around the edges.
- Add salt and pepper to taste; transfer mixture to a bowl.
- Wipe skillet clean using a paper towel but do not wash it.
- Quarter the baguette and cut each quarter in half lengthwise to make 8 pieces measuring about 5 inches.
- Pull out some of the center of each piece to make a trough.
- Brush the remaining 2 tablespoons oil onto the outside of each piece of bread; place the 4 bottom pieces on a work surface, oiled side down.
- Place mushroom mixture evenly over these pieces, followed by the cheese (you may need to press the cheese down a bit to make sure it fits).
- Place the 4 remaining bread pieces on top, oiled side up.
- Heat the skillet over med-high heat for 2 minutes; place the sandwiches in the skillet (in batches) and press them firmly with a spatula to flatten them slightly.
- Cover and cook 3 minutes or until the undersides are golden brown in places and the cheese has begun to melt.
- Uncover and turn sandwiches, pressing firmly to compress the bread; cook 2 minutes or until the undersides are golden brown in places (the shape of the baguette prevents it from browning uniformly).
- Turn the sandwiches one more time, pressing with the spatula and cook for ½ to 1 minute or until the cheese has melted completely; serve immediately.