Pressed Four Cheese & Portobello M..

Provided by Campbell's Kitchen

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Prep: 15 mins
Cook: 25 mins
Ready in: 40 mins

Serves:

Ingredients

2 tbsp. olive oil
2 portobello mushrooms , stems removed
1/4 cup grated white Cheddar cheese (2 oz.)
1/4 cup grated Monterey Jack cheese (2 oz.)
1/4 cup grated mozzarella cheese (2 oz.)
8 slices Pepperidge Farm® Natural Whole Grain 100% Stone Ground Whole Wheat Bread
1/4 cup grated Parmesan cheese
8 fresh sage leaves
8 tbsp. unsalted butter , at room temperature
2 tbsp. white truffle oil (optional)

Cooking Instructions

HEAT oil in large skillet over high heat. Season mushrooms as desired. Cook mushrooms about 6 to 8 minutes or until golden brown and just cooked through. Remove from pan. Let stand 5 minutes. Cut into 1/4" thick slices.

MIX Cheddar, Monterey Jack and mozzarella cheeses in bowl. Divide the three-cheese mixture among 4 bread slices. Sprinkle each with 1 tbsp. Parmesan cheese. Divide mushrooms and sage among bread slices and top with remaining bread slices.

SPREAD 1 tbsp. butter on tops of 4 sandwiches. Heat grill pan or large nonstick skillet over high heat. Place 2 sandwiches, buttered-side down, in pan. Spread 2 tbsp. butter on bread plain-side up. Using a brick wrapped in aluminum foil or a heavy skillet, press down on the sandwiches and cook about 1 min. or until golden brown. Turn sandwiches, place the brick or pan on top and continue cooking until golden brown and the cheese is melted. Remove sandwiches from pan and drizzle each with 1 1/2 tsp. oil. Repeat with the remaining butter, 2 sandwiches and oil, if desired. Makes 4 sandwiches.