¼ lb. wedge Comté, coarsely grated
4-5 each Crimini mushrooms, washed and thinly sliced
1 medium yellow onion, cut in half and sliced
1 sprig fresh thyme, finely chopped
2 slices sourdough bread
Sautée mushrooms and chopped onion in 1 Tbsp. butter over low heat. Butter front and back of both pieces of bread and sprinkle fresh thyme. In a separate pan, lightly toast the first sides on low flame then flip. To one side, add sautéed mushrooms and onions and cover with grated Comté. Allow cheese to melt. Cover and press down with second piece of toasted bread.
Created by a collective of creameries, Comté is well known for deriving its flavor from the smells and tastes of the rolling Jura mountain countryside – therefore, no two wheels of Comté taste alike.