Grilled cheese sandwich with arugula, shallots and mushrooms

Preparation

Baking Directions:

For the mushroomsIn a sauté pan, heat the olive oil on high heat until it ripples.

Add the mushrooms, sear for 1 minute.

Flip the pan, add the shallot, thyme, salt and pepper and butter.

Turn down the heat and continue to cook slowly for another minute.

Turn the heat off, add the sherry and crème fraiche, then transfer to a food processor and chop finely (or by hand).

For the shallotsPlace the shallot rings in a metal bowl and leave at room temperature.

Put all other ingredients into a stainless-steel pot and put on high heat.

When the liquid comes to a boil, pour it through a sieve into the bowl with the shallots and cover immediately with plastic wrap.

Refrigerate.

To finishSlice the bread into 8 large slices and separate them by pairs.

On each slice, spread a thin, even layer of the mushroom paste.

On the bottom slices, add the Gruyere, Cheddar and chevre.

Then add some of the shallot rings scattered about.

Finish with a small handful of the arugula on each sandwich, then press the top bread slice on top to close up the sandwich.

Add some of the butter to a large pan on medium heat and place the sandwich into the pan.

Cook on one side until it brown, flip it, then place it in a 350-degree oven for 8 minutes.

Carefully cut in half and serve.

Tips:

It's best if the shallots are prepared the night before.