Turn your next grilled cheese sandwich into a rustic upgraded treat.
In a large skillet, sauté mushrooms and fresh thyme leaves in the olive oil until golden and tender. Set aside.
Place two slices of rye bread on work surface. Add 1 ounce of sliced gouda to each slice then top each with sliced tomato. Add a generous layer of baby arugula then divide the remaining sliced cheese between the two. Top each off with a slice of bread.
Heat a medium skillet over low-to-medium heat.
Spread a teaspoon of softened butter on the top of each sandwich and carefully place them, buttered side down, in the preheated skillet. Continue now by spreading the remaining butter on top of each.
Grill sandwiches for about 2 to 3 minutes per side or until cheese is melted. For best results, cover pan to promote even heating throughout. Serve immediately.