Directions

• PREP YOUR INGREDIENTS
• Clean your produce
• Halve, peel then medium dice your onion. You should have about half a cup.
• Thinly slice your mushrooms
• Thinly slice the Cheddar and Jack Cheeses
• COOK YOUR FILLING
• In a medium, preferably non-stick pan, heat a drizzle of olive oil and 1 tablespoon butter until good and hot. Don't burn the butter!
• Add your sliced mushrooms in an even layer to the pan. Let cook without stirring for about 4 to 5 minutes or until lightly browned.
• Add the diced onion to pan then season with salt and pepper and cook, stirring occasionally, until nice and softened, about 4 to 5 minutes or so.
• Carefully add the vinegar (Careful! It may spatter!) and stir constantly as you cook for about another minute.
• Turn off the heat and season with salt and pepper as desired.
• ASSEMBLE
• Lay out your bread slices on a cutting board.
• Arrange cheese slices on half the slices of bread then layer on your mushroom mixture.
• Rinse and wipe out the pan you cooked your mushrooms in.
• FRY SANDWICHES
• Reheat your non-stick pan you used for the mushrooms on medium heat. Add a drizzle of olive oil and remaining 2 Tablespoons of butter. As soon as the butter starts to bubble a bit, you're ready to go.
• Place the bread with the cheese/mushrooms into the pan then cover with remaining bread to cap off your sandwiches. Cover the pan loosely with a bit of foil and cook about 3 to 4 minutes per side. Give the pan a shake every now and then to get all that butter and oil around the edges for that crispy yum. Once you see the cheese is melted and the bread is a gorgeous golden brown, carefully flip. If the pan seems dry, feel free to add a little more oil and/or butter when you flip.
• Once your sandwiches are the desired toasty, transfer to a cutting board and season with a little salt if you like. Halve the sandwiches on an angle and serve immediately.