"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I'm an instructor at that same school."
You don’t have to be a vegetarian to enjoy these delicious toasted sandwiches, which are skillet-grilled on the stovetop. For added visual appeal, finish in a ridged grill pan.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
Step 2
Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
Step 3
Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.
