Cheese

• For this sandwich, I used 4 types of cheese: Gruyere, aged cheddar, pepper cheese from Thiese, and a bit of firm mozzarella.
• Grate the cheese on the coarse side of the grater and mix it all together.
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• Put oil and peeled garlic cloves in a pot and heat it up.
• Let it simmer gently until the garlic starts to get a little color.
• Strain the oil. 
• Save the garlic cloves for something else, like a salad or another type of sandwich.  
• Chop shallots and garlic and sauté them in the oil until they become transparent.
• Chop the mushrooms very finely and add them to the pan.
• Let them cook with the onions until most of the moisture from the mushrooms has evaporated.
• Add concentrated tomato paste and let it sauté for about a minute.
• Add sherry vinegar, brown sugar, chili, and a little water, and let the mixture simmer until it thickens slightly.
• Season with salt and pepper - adjust the amount of brown sugar if needed.
• Let the mushroom ketchup cool. 
• Mushroom ketchup can keep in the fridge for about a week and can be used for many other things.  
• Brush the bread slices with garlic oil and toast them on a griddle or a large pan. 
• When they are golden on one side, remove half of the slices and set them aside, while the remaining slices are flipped and toasted on the other side.
• Then remove them and spread one side with mushroom ketchup.
• Place the other slices back with the untoasted side down and add a generous layer of cheese on each slice followed by pieces of bacon.
• Cover with a melting dome (or a lid) and let the cheese melt.
• Then add some arugula to each slice and place the toasted slices with mushroom ketchup on top.
• Cover again with the lid and let them heat for another half a minute. 
• Remove them and serve immediately!