A fun and tasty appetizer. Enjoy with a glass of Liberty Vineyards Traminette.

Ingredients

  • 10 tablespoons unsalted butter
  • 4 tablespoons concord grape seed oil (or vegetable oil)
  • 1 medium shallot, chopped
  • 1 clove garlic, chopped
  • 1/2 pound sliced mushrooms
  • salt and pepper to taste
  • 48 slices rye cocktail bread
  • 2 large plum tomatoes, thinly sliced
  • 1/2 pound extra sharp cheddar, thinly sliced

Steps

  • 1
    Heat 1 tablespoon butter and 1 tablespoon oil in medium skillet over medium heat.
  • 2
    Sauté shallot and garlic 1 minute.
  • 3
    Add mushrooms to mixture, cook until mushrooms are tender (about 5 minutes). Season with salt and pepper.
  • 4
    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.
  • 5
    In panini grill, large skillet or griddle, heat 3 tablespoons butter and 1 tablespoon oil.
  • 6
    Brown sandwiches (if cooking in skillet or griddle, flip sandwiches once). Serve with a dill pickle and Liberty Vineyards Traminette.

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