3TbspPickle Creek Sage, Mushroom, & Garlic Infused Olive Oil for brushing on burgers and buns
1packagesliced mushrooms, such as cremini or baby bell
4slicessourdough bread
1-2TbspPickle Creek Sage, Mushroom, & Garlic Infused Olive Oil for sautéing mushrooms
4slicesSwiss cheese
Salt & black pepper
Instructions
Add 3 Tbsp Sage, Mushroom, & Garlic Infused Olive Oil to a large skillet (oil should be enough to completely coat the bottom of the pan). Heat over medium-high heat until the oil is warm but not smoking. Add the mushrooms and season with salt and pepper. Distribute mushrooms so that they form an even layer across the bottom of the pan. Sauté for about 10 minutes, stirring frequently, until the mushrooms are a nice golden color. Add more olive oil if the pan goes dry while the mushrooms are cooking.
Turn the heat down to medium. Using a slotted spoon, remove the cooked mushrooms from the skillet. If the pan is dry, add 1-2 Tbsp more Sage, Mushroom, & Garlic Olive Oil to the pan, and swirl to coat the bottom of the skillet.
Lay 2 slices of the bread in the skillet. Place 2 slice of swiss cheese on top of each slice of bread. Add a layer of the sautéed mushrooms. Cook over the medium heat for 3 to 4 min or until the bread is golden brown and the cheese has begun melting.
Brush one side of the remaining slices of bread with olive oil. Place the bread, oiled side up, on top of the stacks of bread, cheese, and mushrooms heating in the skillet, and flip the sandwiches.
Cook for another 3 to 4 min until the bread has a chance to turn golden brown and the cheese melts completely. Let rest on a cutting board for about a minute. This allows the cheese to cool just a bit and makes it easier to eat. Enjoy!