Grilled Fontina Cheese Sandwich With Mushrooms And Dijon - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil, divided
1/2 medium red onion, thinly sliced
salt
fresh ground black pepper
1/2 lb white mushroom, sliced (about 3 cups, may use baby bella mushrooms if you like)
2 teaspoons Italian parsley, chopped
4 slices sourdough bread (or a whole grain bread)
Dijon mustard
1 -2 ounce Fontina cheese, grated (1/2 to 1 cup)
unsalted butter, softened (or melted)

Preparation

Heat 1/2 tbls. of the olive oil in a medium saute pan, add the onion and a sprinkling of salt and pepper. Saute over medium heat for about 5 minutes, until soft. Move the onion to a bowl.
Heat the remaining oil in the pan; add the mushrooms, 1/4 teaspoons salt, and a few grinds of pepper.
Sear the mushrooms over high heat until golden and a little crisp around the edges, adding a little more water to the pan as they finish cooking, to loosen the yummy pan juices( adding a little sherry or wine instead would add to the flavor). Add the mushrooms to the onions and toss together with the parsley.
Put the sliced bread on a cutting board(or other work surface) and brush each slice lightly with the mustard. Pile the mushrooms and onions on two of the slices, using the palm of your hand to press them onto the bread, then sprinkle on the cheese. Press the other two slices on top, then brush or spread the top with butter.
Place the sandwiches buttered side down in a heated skillet or on a griddle, then brush or spread the top side with the butter.
Cover and cook over medium heat until golden, aobut 4-5 minutes, then turn over and cook the other side. Serve immediately. Enjoy!