Grilled Cheese Sandwiches with Sautéed Mushrooms & Beemster Medium

Lunch dish. Serves 2. Preparation time: 20 minutes.

Ingredients

• 125 g chestnut mushrooms
• 1 clove garlic
• 3 g thyme
• 1 tbsp mild olive oil
• 4 slices spelt bread, sliced
• 2 tbsp unsalted butter (at room temperature)
• 6 slices Beemster Medium

Kitchen Tools

• Parchment paper

Preparation

1. Slice the mushrooms thinly, finely chop the garlic, and strip the thyme leaves from the stems. Heat the oil in a frying pan over medium heat and sauté the mushrooms with the garlic and thyme for 8 minutes until lightly browned and cooked. Season with pepper and salt to taste, then remove from the pan.
2. Spread a thin layer of butter on one side of each slice of bread and place them butter-side down on a cutting board. Place 3 half slices of cheese on 2 slices of bread, distribute the mushrooms over the cheese, and top with another 3 half slices of cheese. Place the remaining slices of bread on top, with the buttered side facing out.
3. Heat the frying pan without oil or butter over medium heat and place one sandwich in the pan. Place a piece of parchment paper on top and then a heavy frying pan to press the sandwich down. Cook for 3 minutes.
4. Remove the pan and parchment paper, flip the sandwich, and place the parchment paper and pan back on top. Cook this side for another 3 minutes. Repeat steps 3 and 4 with the other sandwich.

Serving Tip Delicious with truffle mayonnaise.