Savory blend of roasted garlic, mushrooms, thyme, and melted cheese on crispy bread with golden crust.
# Components:
→ 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, to taste
11 - Freshly ground black pepper, to taste
# Method:
01 - Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast for 25–30 minutes until soft. Squeeze out the cloves and mash into a paste; set aside.
02 - Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and cook for 2–3 minutes until softened. Add mushrooms and thyme, season with salt and pepper, and sauté 6–8 minutes until mushrooms are golden and moisture has evaporated. Transfer to a plate.
03 - Spread the roasted garlic paste evenly onto one side of each bread slice.
04 - On two bread slices (garlic side up), layer half the cheese mixture, then the mushroom mixture, followed by the remaining cheese. Cover with the other slices, garlic side down.
05 - Spread softened butter on the outside of each sandwich. Heat a clean skillet over medium-low heat and grill sandwiches for 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
06 - Slice sandwiches and serve immediately while hot.
