Golden bread sandwich with roasted garlic paste, sautéed mushrooms, thyme, and melted Gruyère and mozzarella.
# What you need:
→ Vegetables
01 - 1 head garlic
02 - 7 oz cremini or button mushrooms, sliced
03 - 1 small yellow onion, thinly sliced
04 - 2 tbsp fresh thyme leaves or 1 tsp dried thyme
→ Dairy
05 - 4 oz Gruyère cheese, grated
06 - 4 oz mozzarella cheese, grated
07 - 2 tbsp unsalted butter, softened
→ Bread
08 - 4 slices sourdough or country bread
→ Condiments & Seasonings
09 - 2 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F. Slice off the top of the garlic head, drizzle with 1 tsp olive oil, wrap it in foil, and roast for 25 to 30 minutes until soft. Squeeze out the cloves and mash into a smooth paste; set aside.
02 - Warm 1 tbsp olive oil in a skillet over medium heat. Add the sliced onions and cook until softened, about 2 to 3 minutes. Stir in mushrooms and thyme, season with salt and pepper, then sauté for 6 to 8 minutes until mushrooms turn golden and liquids evaporate. Remove from heat and transfer to a plate.
03 - Evenly spread the roasted garlic paste on one side of each bread slice.
04 - On two slices of bread, garlic side up, distribute half of the cheese evenly. Layer the sautéed mushroom mixture on top, then add the remaining cheese. Cover with the other two bread slices, garlic side down.
05 - Spread softened butter on the outside surfaces of each sandwich to ensure a golden, crisp crust when grilled.
06 - Preheat a clean skillet over medium-low heat. Grill each sandwich for 3 to 4 minutes per side, pressing gently, until the bread is golden and cheese is fully melted.
07 - Slice sandwiches and serve hot, optionally accompanied by a fresh green salad or tomato soup.
