Description
This Mushroom Sandwich Melts recipe features savory sautéed mushrooms and onions layered with melted Swiss or provolone cheese between slices of toasted sourdough or whole grain bread. Grilled to golden perfection on the stovetop, these vegetarian sandwiches offer a comforting and flavorful lunch option that’s quick to prepare. Optional spreads like mayonnaise or Dijon mustard add a tangy kick, while variations like sautéed spinach or roasted red peppers enhance the rich mushroom filling.
Ingredients
Scale
Mushroom Filling
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 2 cups cremini or button mushrooms, sliced
- 1 clove garlic, minced
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and black pepper to taste
Sandwich Assembly
- 4 slices sourdough or whole grain bread
- 4 slices Swiss or provolone cheese
- 1 tablespoon mayonnaise or Dijon mustard (optional)
- 1 tablespoon butter (for grilling)
Instructions
- Prepare the Mushroom Filling: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the thinly sliced onion and cook for 3 to 4 minutes until softened and translucent.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 7 to 8 minutes, stirring occasionally, until the mushrooms are browned and tender.
- Add Aromatics and Seasoning: Stir in the minced garlic and thyme, cooking for an additional minute to release the flavors. Season the mixture with salt and black pepper to taste, then remove from heat.
- Assemble the Sandwiches: Lay out the slices of bread. If desired, spread a thin layer of mayonnaise or Dijon mustard on each slice for extra flavor. Place one slice of cheese on each bread slice, then divide the mushroom mixture evenly over two slices. Top with the remaining bread slices, cheese side down, to form sandwiches.
- Grill the Sandwiches: In a clean skillet over medium heat, melt the remaining 1 tablespoon of butter. Place the sandwiches in the skillet and grill for 3 to 4 minutes on each side, pressing down slightly with a spatula, until the bread turns golden brown and the cheese melts.
- Serve Warm: Remove the sandwiches from the skillet, slice if desired, and serve immediately while warm.
Notes
- Add sautéed spinach or roasted red peppers to the mushroom mixture for additional flavor and texture.
- Use a panini press instead of a skillet if you prefer pressed sandwiches.
- This sandwich pairs wonderfully with tomato soup or a simple green salad for a complete meal.
