Now on to the food...
I started by slicing up a red bell pepper, drizzling with a 1/2 tsp olive oil and some salt in one giant ramekin and slicing a red onion with a little red wine vinegar in the other. I roasted at 450 for about 30 minutes while I got the other stuff ready. I also broiled for 3-5 minutes to finish them.
We put our double cast irons to work to toast the buns we bought. I brushed them with truffle oil on each side before grilling.
We used four kinds of cheese: Brie (spread on the bottom), smoked gouda, mozzarella, and fontina. I also sauteed some portobello mushrooms in a little red wine and black pepper. We grilled them with just the cheese, covered for a few minutes to get the cheese melting, then piled on the toppings.
The finished product. I used the heated top cast iron again to press down and heat the sandwiches from both sides. We plated over baby arugula (which we both ended up stuffing into the sandwiches anyway) and a drizzle of truffle oil and salt.