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Source: Campbell's Recipes
Tagged With: 4 servings
Pressed Four Cheese & Portobello Mushroom Sandwiches with Sage & White Truffle Oil
Each bite of these savory sandwiches oozes with melted cheese, hearty portobello mushrooms and a hint of sage. So take out your skillet and get started...these sandwiches are hard to resist.
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Serves: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
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2 tablespoons olive oil
2 portobello mushroom cap
1/4 cup grated white Cheddar Cheese
1/4 cup grated Monterey Jack cheese
1/4 cup grated mozzarella cheese
8 slices Pepperidge Farm® 100% Natural Soft 100% Whole Wheat Bread
1/4 cup grated parmesan cheese
8 fresh sage leaves
8 tablespoons unsalted butter, softened
2 tablespoons white truffle oil (optional)

Heat the oil in a 12-inch skillet over medium-high heat. Add the mushrooms and cook for 5 minutes or until they're golden brown on both sides and tender.  Remove the mushrooms from the skillet and let stand for 5 minutes.  Cut the mushrooms into 1/4-inch-thick slices.
Stir the Cheddar, Monterey Jack and mozzarella cheeses in a medium bowl.  Divide the cheese mixture among 4 bread slices.  Sprinkle each with 1 tablespoon Parmesan cheese.  Top with the mushrooms, sage and remaining bread slices.
Spread 1 tablespoon butter on each top bread slice. Heat a grill pan or a 12-inch nonstick skillet over medium-high heat. Place 2 sandwiches, butter-side down, into the pan.  Spread 1 tablespoon butter on each top bread slice.  Using a brick wrapped in aluminum foil or a heavy skillet, press down on the sandwiches.  Cook for 2 minutes or until the sandwiches are golden brown on both sides and the cheese is melted.  Remove the sandwiches from the pan.  Drizzle each with 1 1/2 teaspoons oil, if desired.  Repeat with the remaining ingredients.

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