UPTOWN GRILLED CHEESE APPETIZERS

(24 SERVINGS)

10 tbsp unsalted butter

4 tbsp concord grape seed oil (or vegetable oil)

1 medium shallot, chopped

1 clove garlic, chopped

½ lb. sliced mushrooms

salt and pepper to taste

48 slices rye cocktail bread

2 large plum tomatoes, thinly sliced

½ lb. extra sharp cheddar, thinly sliced

 

Heat 1 tbsp butter and 1 tbsp oil in medium skillet over medium heat. Sauté shallot and garlic 1 minute. Add mushrooms to mixture, cook until mushrooms are tender (about 5 minutes). Season with salt and pepper.

 

Assemble sandwiches: take one slice of cocktail bread, top with about 1 tbsp of mushroom mixture and 1 slice of tomato followed by a thin slice of cheddar. Top with a second bread slice. Press together.

 

In panini grill, large skillet or griddle, heat 3 tbsp butter and 1 tbsp oil. Brown sandwiches (if cooking in skillet or griddle flip sandwiches once). Serve with a dill pickle and Liberty Vineyards Traminette.