PREPARATION:

Method

1. Add 1 tablespoon of olive oil to a large pan over medium high heat. Add the onion and 1/8 teaspoon of salt and cook until fragrant and soft, 3 to 4 minutes.
2. Add the garlic and cook for 20 seconds. Add the mushrooms, the remaining 3 tablespoons of olive oil and 1/2 teaspoon of salt and cook until mushrooms are wilted, 4 to 5 minutes.
3. Stir in the cilantro, remove from the pan and transfer to a paper towel-lined plate to drain.
4. Spread the sandwich halves with mayonnaise. Divide the mushrooms between one side of each of the four sandwiches. Sprinkle about 2 tablespoons of the red bell pepper on top of each of the mushroom-topped sandwich halves. Place 2 slices of dill pickle on top of each. Add about 2 ounces of cheese layered onto the pickle and then bring the sandwich halves together.
5. Heat a cast iron skillet over medium heat. Reduce heat to medium-low and add the sandwich. Place a heavy weight on top of the sandwich and cook for about 6 minutes. Turn the sandwich over and cook until crisp and golden brown on both sides and the cheese is melted throughout, about 6 minutes longer. Repeat with the remaining sandwiches. Slice the sandwich in half and serve.

   Editor's Note: Look for organic dairy and organic, locally-grown produce.