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Grilled Garden Sandwiches

Yield 4 servings


  • 3 tablespoons butter or margarine, softened and divided
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 purple onion, thinly sliced
  • 2 tablespoons mayonnaise
  • 8 sandwich bread slices
  • 4 Monterey Jack cheese slices
  • 2 tomatoes, sliced
  • 4 process American cheese slices

How to Make It

  1. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add sliced mushrooms and onion, and sauté 5 minutes or until tender. Drain.

  2. Spread mayonnaise on 1 side of half of bread slices; top with Monterey Jack cheese and tomato. Spoon mushroom mixture evenly over tomato; top with American cheese. Cover with remaining bread slices.

  3. Spread 1 tablespoon butter on 1 side of each sandwich. Cook sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat until browned.

  4. Spread remaining 1 tablespoon butter evenly on ungrilled side; turn and cook until lightly browned.