A luscious and gooey alternative to the boring day sail sandwich
1lbSliced Cremini Mushrooms
2teaspoons Herbs of Provence
1 1/2teaspoonsTrufffle saltor to taste
2teaspoonsFresh ground pepper
1Loaf crusty bread
1lbAlpine Lace Swiss
1packageGarlic Boursin Cheese
Preheat your galley oven to 350º or higher. Finely chopped the shallots and mushrooms into two separate piles. Heat the EVOO and butter in a large pan. Add the chopped shallots and press 2 cloves of garlic into the pan. Sauté for 2-3 minutes.
Add the mushrooms and continue to cook until well browned and thoroughly cooked, about 10 minutes. Add the truffle oil, truffle salt, pepper and Herbs of Provence. Cook for another 3 minutes, stirring a few times. Take off the heat and set aside. Stir a few times to cool down a bit as you prepare the sandwiches.
Cut up your loaf of bread into 8 sandwich slices. Butter one side of each slice and place half of the slices on non-stick aluminum foil that is lining a pizza pan or cookie sheet. Then begin to build your sandwiches. Lay a couple large heaping spoonfuls of mushroom mixture on each of the 4 slices. Lay 2-3 slices of Alpine Lace Swiss on top. Now the key ingredient: Boursin Cheese. Spread at least 2 tablespoons of Garlic Boursin Cheese on the Alpine Lace. Spread mustard on the inside of the remaining 4 slices of bread and top each of the sandwiches, butter side up.
Cover with another piece of non-stick foil and seal completely. You may need two pieces of foil for this.
Bake for 15-20 minutes or until cheese is gooey and bread is crusty.