# What You'll Need:
→ Vegetables
01 - 1 head garlic
02 - 7 oz cremini or button mushrooms, sliced
03 - 1 small yellow onion, thinly sliced
04 - 2 tbsp fresh thyme leaves (or 1 tsp dried)
→ Dairy
05 - 4 oz Gruyère cheese, grated
06 - 4 oz mozzarella cheese, grated
07 - 2 tbsp unsalted butter, softened
→ Bread
08 - 4 slices sourdough or country bread
→ Condiments & Seasonings
09 - 2 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Slice top off garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast for 25–30 minutes until soft. Squeeze out cloves and mash into a paste; set aside.
02 - Heat 1 tbsp olive oil in a skillet over medium heat. Cook onions 2–3 minutes until softened. Add mushrooms and thyme, season with salt and pepper, and sauté 6–8 minutes until mushrooms are golden and liquid evaporates. Transfer to a plate.
03 - Spread roasted garlic paste evenly onto one side of each bread slice.
04 - Layer half the cheese mixture on two bread slices, garlic side up. Top with mushroom mixture, then remaining cheese. Cover with remaining bread slices, garlic side down.
05 - Spread softened butter on the outside of each sandwich.
06 - Heat a clean skillet over medium-low heat. Grill sandwiches 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
07 - Slice sandwiches and serve hot.
