• Roughly chop the mushrooms after washing.
• Melt butter in a skillet over medium heat.
• Add minced garlic and sauté for about 1 minute, stirring constantly.
• Add mushrooms; cook till butter is absorbed (about 7 minutes).
• Add wine.
• Stir every few minutes until wine is gone and the bottom of the pan is dry and the mushrooms are start to brown (about 5 or 6 minutes).
• Butter one side of each slice of bread.
• Spread ¼ of the cheeses after stirring them together on the non-buttered side of two pieces of bread.
• Spoon mushrooms on top of the cheese.
• Scatter the remaining cheese on top of the mushrooms and top it off with the bread.
• Cook at 325° for four minutes on each side.
• Melting dome recommended.

• In a non-stick skillet (or buttered regular skillet) fry a single egg.
• Sprinkle a little salt and pepper to taste as the egg cooks.
• I prefer to break the yolk so the sandwich doesn’t end up lopsided.
• Presentation matters.
• Flip once.
• Butter one side of each slice of bread.
• On the opposing side of one, stack half the cheese, the egg, and several slices of avocado followed by the rest of the cheese and the other piece of bread.
• Makes one.
• One tasty sandwich

Peach mixture

• Blanch peaches in boiling water for a few seconds if you want to remove the skins.
• Half peaches and remove stone.
• Slice into about 8 slices per peach.
• In a skillet over medium heat melt butter and stir in peaches.
• Add agave or honey and cinnamon.
• Blend well.
• Stirring occasionally, cook for 8-10 minutes.

Toast

• In a bowl mix milk, vanilla, and eggs.
• Stir in cinnamon and flour.
• On a wide plate, pour crushed cereal.
• Dip each slice of bread into the milk mixture, soaking both sides.
• Place bread onto cereal and coat both sides.
• Melt a dollop of butter in a skillet over medium heat and cook each piece of bread for about 2 minutes per side until egg mixture looks cooked.
• Do not add butter to the bread.
• On one slice stack sliced Brie and scoop on peach mixture.
• Add more Brie and top with another slice of bread.
• Add butter to griddle and place sandwich on top once butter has melted.
• Cook at 325° for four minutes on each side, flipping carefully.
• Melting Dome is recommended.
• Makes two sandwiches.

• In a bowl stir together crab, cream cheese and Thai sweet chili sauce.
• Slice the wonton wrappers into quarters and then in a skillet over medium heat, add oil and lightly fry the wontons until crisp.
• Any cooking oil will do.
• If you flip the wrappers as soon as the edges start to curl and then again about 2-3 minutes later, the wrappers will stay flatter.
• Remove the wontons from the skillet and place on paper towels to absorb the excess oil.
• Butter one side of each slice of bread.
• If using the Cheddar cheese, add 1/8 of sliced cheese to each of four slices of bread.
• Evenly divide the crab mixture on top of the cheese.
• Next, add two fried wontons on top of the crab.
• Top that with the remainder of the cheese and another slice of bread.
• Cook at 325° for four minutes on each side.
• Melting dome is recommended.
• Makes four sandwiches.

• Butter one side of each piece of bread.
• Layer all the cheese on top.
• Add the other piece of bread, buttered side facing out.
• Cook at 325° for four minutes on each side.
• Makes one.
• One humble, glorious piece of joy and happiness for your mouth and soul.

• In a bowl blend together the cream cheese, Brie, sugar, cinnamon and vanilla until you have an even, brown, creamy glop of cinnamon goo.
• Butter one side of each piece of bread.
• On the opposite side of one piece of bread, evenly spread the entire glop of cinnamon goo.
• Top with the second piece of bread.
• Cook at 325° for four minutes on each side.
• Makes 1 sandwich.

• Empty the can of chili into a small saucepan over medium heat and stir in the cubed cheese.
• As the cheese begins to melt, stir to blend the melted cheese into the chili.
• Once the cheese has completely blended into the chili, remove from heat and put into covered container and place it in the fridge for about 45 minutes.
• This chilling will help to thicken the chili and make it easier to work with when building your sandwich.
• Butter one side of each slice of bread.
• On the facing side add cheese and spread equal amounts of the chili cheese mix.
• Add a handful of tortilla chips followed by the rest of the cheese.
• Add the other piece of bread.
• Cook at 325° for four minutes on each side.
• Makes five sandwiches.
• Enjoy several or share.
• If you don’t want to share, the chili cheese also makes an excellent dip for tortilla chips if you warm it back up.

• Cut bacon in half and cook over medium-low heat in a skillet flipping after about 7 or 8 minutes.
• Cook until it reaches your desired level of crispiness.
• Remove from skillet and place on a sheet of paper towel to absorb excess grease.
• Butter one side of each slice of bread.
• Stack cheese, then bacon slices, then the rest of the cheese and the other slice of bread.
• Cook at 325° for four minutes on each side.
• Makes one.

• Remove the papery layers of onion.
• Cut off the top of the onion then stand on that end and cut the onion in half through the root end.
• Cut the two halves into thin slices.
• Melt butter in a skillet over medium-low heat.
• Add onions and salt and pepper to taste.
• Stir the onions so they get thoroughly mixed with the butter.
• Cook for about 45 minutes stirring occasionally until the onions have reduced by about half and take on a dark brown translucent color.
• Butter one side of each slice of bread.
• On the opposite face of two of the slices spread half the crumbled Gorgonzola.
• Scoop about half the onions onto each of these halves.
• Sprinkle the rest of the cheese on top and cover with the rest of the bread.
• Cook at 325° for four minutes per side with a melting dome so the Gorgonzola melts well.
• Makes two sandwiches.