2 Portabella Mushrooms
1 medium white onion
Sourdough Loaf
2 Tsp. Butter or Duck Fat
4Tsp. Blueberry Merlot Steak Sauce
4Tsp. Killa Ketchup
pinch Sea Salt
Smoked Cheddar (3 oz.)
Brie Cheese (2oz)

In small sauce pot, sautee Julienne cut onions and Mushrooms in 1 Tsp. butter/ fat. Sweat and cook down until caramelized and cooked through.  On low heat add 4Tsp. Blueberry Merlot Steak Sauce and pinch of Sea Salt and stir well for 5 minutes and remove from heat.

Butter both sides of each piece of sourdough and place both sides down on preheated cast iron skillet (coat the pan with 1 Tsp. olive oil and bring to medium heat).  Place desired amount of each cheese on each piece of Sourdough and put Braised Mushroom and onion mix on each piece.  Once the bottoms are golden brown and crisp,  put together to form your sandwich. Cut in Half and Serve with a side of Killa Ketchup.