Apr 17, 2014 2 min read

Yield: 1 sandwich

1 tablespoon extra virgin olive oil

2 ounces wild mushrooms, sliced

1 teaspoon minced garlic

3 leaves fresh sage, chiffonade

Pinch of sea salt

Pinch of fresh cracked black pepper

2 teaspoons mayonnaise

2 ½ ounces Fontina, shredded

1 tablespoon softened butter

2 slices home style white bread

2 strips thick cut bacon, cooked

Procedure:

1. Preheat a small sauté pan over medium-heat for 15-20 seconds, add the olive oil to the pan and sauté the mushrooms until they are cooked, about 2-3 minutes.

2. Add the minced garlic and fresh sage to the pan, remove the pan from the heat, stir for an additional 1-2 minutes, and season with a pinch of sea salt and fresh cracked black pepper.

3. Transfer the mushrooms to a dinner plate and refrigerate until they are at least cooled to room temperature.

4. In a medium sized mixing bowl, fold together the cooled cooked mushrooms, mayonnaise, and Fontina cheese until thoroughly combined.

5. Butter one side of each of the slices of bread. Divide the mushroom mixture in half and spread an even layer on the unbuttered side of each slice of bread.

6. Preheat a medium sized sauté pan over medium heat for 10-15 seconds, place each slice of bread in the pan buttered side down and allow the sandwich to cook open-faced until each slice of bread is golden brown.

7. Crisscross the slices of bacon onto the filling on one of the sandwich halves and then flip the other half of the sandwich onto the half with the bacon on it. Transfer the sandwich to a serving plate and serve immediately.