White Truffle Grilled Cheese

• White Truffle Grilled Cheese
• 6 ounces Baby bella mushrooms, cleaned and sliced
• 2 ounces oyster mushrooms, chopped into bite size pieces
• 1 tablespoon butter
• 1 cup fresh coarsely shredded Fontina cheese
• 1/3 cup fresh coarsely shredded Parmesan cheese
• 2 tablespoons chopped fresh Italian parsley
• 4 slices crusty whole grain bread
• 1 tablespoon white truffle oil
• sea salt
• Simple Arugula Salad
• Juice of 1/2 a lemon
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 2 large handfuls of arugula

1. Preheat panini press. Melt butter in skillet over medium high heat. Add mushrooms and saute until soft, about 5 minutes. Transfer mushrooms to a medium bowl and let cool slightly, about 2 minutes. Drain any accumulated juices from the bowl and discard.
2. Use your hands to toss mushrooms with parsley, Fontina, and Parmesan cheese. Mixture should bind together and form a paste-like consistency.
3. Brush one side of each slice of bread with truffle oil and sprinkle with sea salt. Top dry side of two of the slices of bread with the mushroom and cheese paste. Place dry side of remaining bread down upon this mixture. Press sandwiches on panini grill approximately 5 minutes or until golden brown and all the cheese has melted. Serve immediately.
4. Combine all ingredients except arugula in a small bowl. Whisk until emulsified. Place arugula in a medium bowl and toss with desired amount of dressing.

white truffle, bella mushrooms, mushrooms, butter, fresh coarsely shredded, fresh coarsely shredded parmesan cheese, fresh italian parsley, crusty, truffle oil, salt, simple arugula, extra virgin olive oil, salt, fresh ground pepper, arugula

Taken from food52.com/recipes/8513-white-truffle-grilled-cheese (may not work)