Mushroom Brie Sandwich

This is a sandwich Zach discovered at Radina's (a coffeeshop in Manhattan, KS -- holla!) but made some tweaks to:

- Whole wheat bread, sliced thin but not too thin (see notes about delicate balance below)
- Mushrooms (button cap is original, but I suggest a variety of wild mushroom types), sliced very thin, and lightly sauteed in butter, with a sprinkle of salt and pepper. The key here is lightly. Otherwise things will get too slimy.
- I also suggest a pinch of thyme (but this isn't Zach's original)
- Brie, sliced to how much you like brie
- olive oil for brushing bread

Brush bread on outsides of sandwich with olive oil. Put one slice down (in your cast iron pan, or your panini press) and then layer brie, mushrooms (thinly, or not, if you're a super huge mushroom fan), and thyme (if you're using it) and then the other slice of bread. Press/toast using method below (see Chris' Favorite Panini (1) for details) until toasty and crunchy on the outside and cheesy and gooey on the inside and enjoy.

ZGN/CAN