READY IN: 1hr 5mins
INGREDIENTS
1⁄2 teaspoonsmoked paprika 1⁄4 teaspoonfresh ground black pepper 1⁄4 cupolive oil, divided 1⁄2 teaspoonkosher salt 8mushrooms (Portobello caps) 1yellow onion, thinly sliced 4tablespoonsunsalted butter 8sourdough bread, slices 1⁄4 cupDijon mustard 8ouncesFontina cheese, shredded 2cups packed baby arugulaNUTRITION INFO
Serving Size: 1 (2222) g
Servings Per Recipe:4
Calories: 6393.8
Calories from Fat 729 g 11 %
Total Fat 81.1 g 124 %
Saturated Fat 30.3 g 151 %
Cholesterol 96.4 mg 32 %
Sodium 11435.6 mg 476 %
Total Carbohydrate1162 g 387 %
Dietary Fiber 50.8 g 203 %
Sugars 55.6 g 222 %
Protein 257.7 g 515 %
DIRECTIONS
Preheat oven to 450 degrees F.Stir paprika, pepper, salt, and 3 tablespoons of olive oil in a small bowl.Rub mushrooms with the mixture and arrange, gill sides down, on a baking sheet.Bake until tender and lightly browned about 20 minutes.Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high .Add onion and cook (I also added arugula here after onions were mostly done), stirring often, until softened and lightly browned.10 to 12 minutes.transfer to small bowl, reserving skillet.Spread .5 tablespoon butter on 1 side of each slice of bread.Divide 1 tablespoon of mustard among unbuttered sides of the bread.Top each half with cheese.layer with arugula, onion, mushroom and remaining cheese.Assemble the sandwiches with the buttered sides out.Cook the sandwiches in the skillet over medium heat flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes on each side.Serve with small dill pickles.Source: Read Full Article
