Grilled Mushroom-Cheddar Melts

Directions

1. 1
   In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
2. 2
   Add the shallot and the mushrooms, and saute, stirring every few minutes, until the mushrooms have begun to release their liquids, about 5 minutes. Season the mushrooms with a sprinkle of salt, and add the vinegar. Cook for another 2 minutes, then add the white wine and the thyme, making sure to scrape up any of the mushroom drippings from the pan.
3. 3
   Saute until the mushrooms are dark and caramelized, and the liquids have been fully absorbed, about 5 more minutes.
4. 4
   Sprinkle with parsley (if using) and set aside. (The mushrooms can be made up to 2 days in advance).In a small bowl, melt the remaining tablespoon of butter, garlic, and additional thyme sprigs in the microwave.Arrange the bread on a work surface and brush on both sides with the garlic butter. Divide the cheese slices among the 4 slices of bread. Top two of the slices with the mushrooms, and sandwich them together with the remaining bread.
5. 5
   Heat a grill pan over a medium-high flame and brush it with olive oil. Grill each sandwich one at a time: cook the sandwich on the first side for 2 minutes, pressing down with a spatula. Rotate the sandwich 90 degrees and cook for an additional minute. Flip the sandwich, and repeat on this side.
6. 6
   Remove the sandwich when the cheese is properly melted, and you have nice cross-hatch grill marks on the bread.