Unsalted butter – for sautéing the mushrooms and spreading the bread
8 ounces Cremini mushrooms - sliced
2 teaspoons minced garlic
3 tablespoons white wine
2 tablespoons minced fresh basil
Truffle Salt
Freshly ground black pepper to taste

4 slices Provolone cheese
4 slices rustic wheat bread – sliced about 1/2 –inch thick

Heat a small amount of butter in a large skillet over medium heat. Add the mushrooms and garlic; sauté until lightly browned. Turn the heat up to high, add the wine, and stir until the wine has cooked down and there is hardly any liquid left in the pan. Remove from heat and stir in the basil and sprinkle very lightly with truffle salt and freshly ground black pepper to taste. Set aside to cool slightly while assembling the sandwiches



Heat a griddle to medium high heat. Spread all four slices of the bread with butter. Place the bread on the griddle, buttered side down, and top with one slice of provolone cheese – top with mushrooms and then with the second slice of Provolone cheese. Top with a second slice of bread, buttered side facing up. Grill until golden brown, flip, and repeat. Grill until the cheese has melted and the bread is toasted to golden brown and crisp. Be careful not to burn the bread.



Slice each sandwich in half on a diagonal and serve immediately.