Sandwiches: Mushroom Ham Gruyere by Recipe Cottage

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	Mushroom Ham Gruyere

		Wild Mushroom, Prosciutto, and Gruyere Sandwiches Yield: 4 servings 2 tb olive oil 2 shallots, minced 8 oz mixed wild mushrooms, trimmed, brushed, and sliced 1/2 ts dried thyme 1/2 ts dried rosemary 8 thick slices egg bread or challah 4 tb honey mustard 4 oz prosciutto or other salty cured ham, sliced thin 4 oz sliced Gruyere cheese 8 slices red or yellow tomatoes, or mixed tomatoes 2 c mixed salad greens Heat the olive oil in a skillet and add the shallots, sauteing for 1 minute over low heat. Increase the heat to medium and add the mushrooms, thyme and rosemary. Saute, stirring, for 2 minutes, until mushrooms are softened. Remove mixture from pan and set aside in a warm place. Brush the bread on one side with the honey mustard. Cover spread with a layer of prosciutto, then cheese. Place under a broiler or in a toaster oven and toast until cheese is melted and golden brown. Place toasted sandwiches on plates and divide mushroom mixture among servings. Top with tomatoes and salad greens and remaining slices of bread. Serve immediately.