1 tsp olive oil
1 medium white onion
2 portobello mushrooms
2 tbsp butter or duck fat
4 tbsp Blueberry Merlot Steak Sauce
Pinch of sea salt
1 sourdough loaf
3oz smoked cheddar
2oz brie cheese
4 tbsp Killa Ketchup


1. In a small pot, sauté julienned onions and mushrooms in butter or duck fat. Sweat and cook down until caramelized and cooked through. On low heat add Blueberry Merlot Steak Sauce and sea salt and stir for 5 minutes. Remove from heat.

2. Coat cast iron skillet with 1 tsp olive oil and bring to medium heat.

3. Butter each side of 2 slices of sourdough and place on cast iron skillet. Add desired amount of cheese and mushroom-onion mix.

4. 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.