Open-Faced Mushroom and Cheese Melt

It’s that time of year again, National Grilled Cheese Month! And I’m celebrating with Land O Lakes®Deli American Cheese.

This year, Land O’ Lakes has teamed up with Kitchen PLAY and 30 talented bloggers to create melty, gooey, delicious grilled cheese recipes to celebrate 30 Days of Grilled Cheese. Yum! And did you know that Land O’ Lakes is a farmer-owned cooperative consisting of independent farms, large and small? Pretty impressive.

For this year’s recipe, I created a toasty, cheesy, open-faced sandwich featuring juicy mushrooms and tangy mustard. Amazing.

Ingredients: (1 serving)
1 slice whole wheat sour dough bread 
1 cup mushrooms
1 teaspoon olive oil
2 slices Land O Lakes®Deli American Cheese
1 tablespoon mayonnaise
1 tablespoon whole grain mustard

Directions: In a saucepan, heat the olive oil and add the mushrooms. Cook until tender.

Smear the bread with mayo and mustard. Top with mushrooms and sliced Land O Lakes® Deli American cheese. Broil for about 5 minutes, until cheese is melted and bread is toasted brown. Pair with a simple salad or green vegetable. Delicious.

*Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY Sidecar series. All opinions given are my own.

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1. Tomato and Cheese Tarts with Basil
2. Mushroom, Onion, and Swiss Melt with Glazed Figs
3. Jarlsberg Grilled Cheese with Arugula and Truffle Oil
4. Grilled Cheese to Please
5. Truffle Mushroom Parmesan Deviled Eggs