Sandwiches, burgers, and wraps
This hearty late-night snack is made by sautéing mushrooms in butter and melting plenty of kashar cheese between slices of sandwich bread. The crisp edges from cooking it in a skillet contrast nicely with the soft filling.
Heat some of the butter in a pan and sauté the mushrooms in batches until they release their liquid and it evaporates. Season with black pepper.
Divide the grated kashar cheese and sautéed mushrooms over two slices of bread, then top with the remaining slices.
Melt the remaining butter in the pan and cook the sandwiches for 10 minutes, until both sides are crisp and the kashar cheese has melted.
Do not overcrowd the pan while sautéing the mushrooms, or they will release their juices and steam. Cook them in batches. Allergens: wheat (gluten) and milk.
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