Crispy bacon, sautéed mushrooms and a drizzle of steak sauce turns this into a gourmet grilled cheese.
|1 tbsp||(15 mL) Olive oil|
|1||Small onion, sliced|
|1 lb||(500 g) White mushrooms, sliced|
|1 tbsp||(15 mL) Steak sauce|
|8||Slices Gruyere cheese|
|8||Slices Schneiders® Bacon, cooked until crispy|
|8||Slices Dempter’s® Mild Light Rye Loaf|
|.33 cup||(80 mL) Butter, melted|
HEAT oil in a large skillet over medium heat. Add onions and mushrooms and cook until mushrooms are soft and liquid has evaporated. Stir in steak sauce and set aside.
PREHEAT a large skillet to medium-high. Brush one side of each slice of bread with butter. Place 4 slices of bread, butter side down, in preheated skillet. Top each with one slice of cheese, two slices of bacon, a spoonful of mushrooms, and a second slice of cheese. Top with remaining bread slices, butter side up.
COOK sandwich on one side for 3 minutes, turn and continue to cook until cheese is melted and bread is brown.
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