- 2 tablespoons unsalted butter, softened and divided
- 1 tbsp. extra virgin olive oil
- 1/2 tsp. freshly ground Tellicherry pepper
- 4 ounces shitake mushrooms, sliced
- 1 c. sherry
- 1/3 lb. pancetta, diced
- 2 slices European-style whole grain bread
- Great Midwest® Morel & Leek Jack cheese, shaved
- 2 ounces Arugula
Blend together 1 tablespoon butter, olive oil and pepper until thoroughly combined. Set aside.
Heat 1 tablespoon butter in a skillet over medium heat. Add the shitake mushrooms; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Reduce heat to low, and pour the sherry into the skillet. Simmer until most of the wine has evaporated. Set aside.
Dice pancetta and cook in a pan over medium heat. Remove from heat and drain. Set aside.
Heat a non-stick cast iron pan to medium heat. Spread a thin layer of the butter/olive oil mixture on one piece of bread and place it butter side down in the pan. Layer with cheese, mushrooms, pancetta and Arugula. Cook that stack for 4 minutes or until bread is brown and crusting. Spread a thin layer of the butter/olive oil mixture on a second piece of bread and top the sandwich buttered side up. Turn the sandwich and cook for 3 minutes or until the bread is brown and crusting.
Remove from heat and press down on the sandwich, then cut diagonally and serve.