Mushroom & Gruyere Panini
- 1/4 cup olive oil, additional for brushing
- 1/2 pound Cremini mushrooms, sliced
- 2 garlic cloves
- 1 tsp. fresh thyme leaves
- 8 slices sourdough bread
- 8 slices Gruyere cheese
- Salt and pepper to taste
Heat the oil in a large nonstick skillet over medium-high heat and add the mushrooms. Saute until lightly browned and beginning to soften, about 5 minutes then add the garlic. Stir for one minute, then add salt, pepper and thyme. Reduce heat to medium and cooking, stirring, until the mushrooms are tender, about 5 minutes. Remove from the heat.
Heat a panini grill or grill pan. For each panini, brush a slice of bread with olive oil and top with a layer of mushrooms. Top the mushrooms with cheese and add another slice of bread. Brush the outsides of the sandwich with olive oil or butter. Grill in the pan for five minutes or until the cheese is melted and/or the bread is toasty.