Mushroom Sandwich with Tomato

This Mushroom Sandwich is made with sautéed garlic mushrooms along with sliced tomato and then topped with mozzarella for a tasty vegetarian grilled cheese that you'll love.

Mushroom Sandwich

A simple vegetarian sandwich filled with easy sautéed mushrooms, sliced ripe tomatoes and mozzarella and cooked crispy golden brown. It is quick, easy, amazingly delicious and perfect for meatless dinners.

Your family is sure to love this recipe! It is ready in less time it takes to order take out, easy to make and is something the whole family will enjoy. The crust gets golden brown and crisp with perfectly melted cheese and filling.

We love the fungi for the umami, earthiness and it is available year round in most grocery stores and are delicious grilled, baked, pan fried or air fried. They are low calorie, packed with fiber, vitamins, and minerals like potassium and copper.

WHY YOU'LL LOVE THIS RECIPE?

1. Quick and Easy - It cooks in under 10 minutes in one skillet making it a great option for an easy weeknight dinner when you are in a rush.
2. Make Ahead Filling - The sautéed filling can be cooked, cooled and refrigerator for 3 to 4 days.
3. Tastes Amazing - It is garlicky, meaty without any meat and cheesy.

HOW TO MAKE IT OPEN FACED?

These are also amazing made open faced (with no top bread). To make it open faced in oven, place a buttered slice of bread on a baking sheet, pile the filling on top and finish with a generous helping of shredded mozzarella. Bake in a pre heated 400 degree oven or air fryer until mozzarella melts.

THE FILLING

1. Pan Fried Mushrooms - It is garlicky, buttery and perfectly seasoned making a great vegetarian filling.
2. Tomato - Use a well ripened tomato like Roma, Beef steak or Heirloom variety.
3. Cheese - Use shredded or sliced mozzarella. Use freshly grated for super melty cheesy goodness.

What Bread to Use?

Any type of white bread like a crusty loaf, sourdough or soft sandwich bread are all great options. Make sure that the slice is thin enough so the filling shines though but also not too thin, that it falls apart. We found that half inch thickness to be perfect.

Stay away from too dense or sweeter varieties like brioche or challah which are better suited for french toast or bread pudding. You can go for healthier options like whole wheat or whole grain, but we found the dish tastes better with white bread.

What Type of Mushrooms to use?

Use basic white button or brown baby bellas (which is a more mature form of white variety) for this homemade recipe. They are commonly available year round in all grocery stores and are more economical.

BEST CHEESE TO USE

When it comes to cheese, anything goes! A good melting cheese like mozzarella is our go to when it comes to pairing with tomato, but other types like provolone, Mexican blend, Monterey jack, pepper jack are all great options to try.

You can try combining different types together for an interesting twist. For a gourmet touch, try Gruyere. It’s nutty and rich and just salty enough.

PRO TIPS

• Cheese - Use as much or as little as you'd like.
• Assembly - Begin filling and end again with mozzarella, this helps the filling to stick to melted cheese and stay intact upon cooking.
• Press down - Pressing the grilled cheese down with a flat spatula or a heavy flat bottomed pan will help to crisp up the crust and make filling adhere well with the melted cheese.
• Heat - High heat will burn the exterior of your bread before your mozzarella gets a chance to melt. Medium heat is the way to go.

Variations

Here are some of my favorite variations or add-ins to customize:

• Use mayonnaise instead of butter.
• Saute sliced onions along with the vegetable.
• Try different types of fungi.
• Wilt baby spinach with the filling.

HOW TO MAKE?

It is important to make sure that they don’t get browned too fast before the cheese melts. You want cook in medium heat and use a heavy skillet. Here’s a brief summary of how to make this recipe.
(For a detailed recipe and measurements, scroll down to the complete printable recipe card and don’t miss the video below)

1. Saute mushrooms - Cook the fungi according to the recipe.
2. Butter - Brush room temperature butter on one side of each slice.
3. Assemble - Spoon some mozzarella, cooked filling, sliced tomato and end with cheese again between two slices.
4. Cook - Cook in a heavy cast iron pan over medium heat, pressing down until it melts and the crust is deep golden on both sides.

HOW LONG WILL THIS LAST?

As with any hot grilled sandwiches, it is best to serve right away. The filling can be cooked ahead and stored for 3 to 4 days in the refrigerator.

HOW TO SERVE?

This is perfect as a filling snack, lunch or light dinner. Here are a few pairing suggestions:

1. With Soup - Grilled cheese and soup makes a classic pairing. Serve with Vegan Chickpea Soup, Instant Pot Tomato Soup or Spinach Soup.
2. For entertaining - Make a bite size crostini. Use sliced soft baguette instead to make open faced crostini melts.
3. As Breakfast - Add a fried egg to make tasty breakfast grilled cheese.

More Mushroom Recipes to try:

• Creamy Chicken Mushroom Pasta
• Stuffed Mushrooms
• Air Fryer Breaded Mushrooms
• Mushroom Fried Rice

Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.

Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.