Jarlsberg Grilled Cheese with Arugula and Truffle Oil

• 1/2 cups Mushrooms, Chopped
• 2 Tablespoons Butter, Divided
• 1 cup Arugula
• 1 pinch Salt And Pepper, to taste
• 1 teaspoon Black Truffle Oil
• 2 slices Whole Wheat Sourdough Bread
• 1 teaspoon Dijon Mustard
• 13 cups Shredded Jarlsberg Cheese

1. In a sauce pan on medium heat, saute the mushrooms in 1 tablespoon of butter for about 2 minutes.
2. Add in the arugula, salt, pepper and truffle oil and stir until arugula becomes slightly wilted.
3. Turn off heat and set aside.
4. Butter both sides of each slice of bread and, in a separate pan on medium heat, toast the bread.
5. Once toasted, spread the dijon on one slice of the bread (the inside of the sandwich) and top with the arugula/mushroom mix.
6. Top the other slice of bread with the shredded cheese.
7. Cover the pan with a lid until the cheese melts.
8. Press the other slice of bread on top and press the sandwich together.
9. Slice diagonally and eat.
10. Serve with a side of arugula and more dijon for dipping.

mushrooms, butter, arugula, salt, oil, whole wheat sourdough, dijon mustard, jarlsberg cheese

Taken from tastykitchen.com/recipes/main-courses/jarlsberg-grilled-cheese-with-arugula-and-truffle-oil/ (may not work)