4 1/2 Tbs. butter, divided, plus additional soft butter for spreading
1 1/4 pounds shiitake mushrooms, stemmed and sliced
1/2 cup finely chopped shallots
1 1/2 Tbs. all-purpose flour
1 1/4 cups 1% milk
1/3 cup plus 8 tsp. finely grated Parmesan cheese, divided
2 pinches ground nutmeg
8 slices country white bread
1 cup coarsely grated Swiss cheese (3 ounces)
1 Melt 3 Tbs. butter in large nonstick skillet over medium-high heat. Add mushrooms and shallots, and sauté 10 to 12 minutes, or until mushrooms are deep brown. Season generously with salt and pepper, if desired. Transfer to plate to cool.
2 Melt remaining 1 ½ Tbs. butter in heavy medium saucepan over medium-low heat. Add flour and stir until mixture bubbles. Whisk in milk. Boil 1 minute, or until thickened, whisking constantly. Remove from heat. Stir in 1⁄3 cup Parmesan and nutmeg. Season with salt and pepper, if desired. Set aside.
3 Butter 1 side of each of 8 bread slices. Place 4 slices buttered-side down on large baking sheet. Top each with ¼ mushroom mixture, then sprinkle each with ¼ cup Swiss cheese. Top with remaining bread slices, buttered-side up.
4 Preheat broiler. Heat large nonstick skillet over medium-high heat. Add 2 sandwiches, and cook 3 minutes per side, or until browned. Repeat with remaining sandwiches, and return sandwiches to baking sheet.
5 Spoon sauce over sandwiches, spreading to edges. Sprinkle each with 2 tsp. Parmesan. Broil 3 to 5 minutes, until bubbling and brown in spots, monitoring carefully. Transfer sandwiches to plates with spatula.
- Serving Size: per sandwich
- Calories: 622
- Carbohydrate Content: 61 g
- Cholesterol Content: 85 mg
- Fat Content: 33 g
- Fiber Content: 5 g
- Protein Content: 21 g
- Saturated Fat Content: 19 g
- Sodium Content: 823 mg
- Sugar Content: 10 g