Mushroom Sandwich

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Pan Fried Mushrooms - I use my sauteed mushrooms recipe. It is garlicky, buttery, and perfectly seasoned.
• Tomato - Use a well-ripened tomato like Roma, Beef steak, or Heirloom variety.
• Cheese - 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, and pepper jack are all great options to try.
• Bread - 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. Stay away from too dense or sweeter varieties like brioche or challah which are better suited for french toast or bread pudding.
• Butter - For pan-searing our mushroom sandwich in buttery goodness.

Tip: Try combining different types of cheeses or an interesting twist. For a gourmet touch, try Gruyere - It’s nutty and rich and just salty enough.

Variations

• Use mayonnaise instead of butter. Mayo has a higher smoke point than butter, which means your can cook your mushroom sandwich in a slightly higher heat for a crisper exterior.
• Saute sliced onions along with mushrooms for some sweetness.
• Wilt baby spinach with the filling.

1. Melt butter in a medium skillet and add sliced mushrooms. Cook for about 3 to 5 minutes, stirring occasionally. Reduce heat to medium, add minced garlic, thyme, salt, and pepper, and cook for 3 to 4 minutes, stirring frequently, until mushrooms are cooked and garlic is fragrant.

2. Spread softened butter over one side of each piece of bread. Place one slice, buttered side down, on a work surface and top with cooked mushrooms.

3 & 4. Top with freshly sliced tomato and shredded mozzarella cheese. Close the sandwich with another bread slice (buttered side up).

Did you know? The seeds and jelly in a tomato contain three times the amount of flavor than the flesh.

Preheat a small skillet over medium heat. When hot, carefully transfer a sandwich onto the hot skillet and cook until the bottom is golden brown. Press down with a flat spatula or a heavy flat-bottomed pan occasionally to help the cheese melt, fillings to adhere and the bread gets crispy. Carefully flip the sandwich and cook until the other side is golden brown.

Pro tip: You want to cook in medium heat. It is important to make sure that they don’t get browned too fast before the cheese melts.

Tip: Make it open-faced - To make an open-faced sandwich, place a toasted slice of bread on a baking sheet, pile the filling on top, and finish with a generous helping of shredded mozzarella. Bake in a preheated 400-degree oven or air fryer until the mozzarella melts.

How to serve?

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

1. With Soup - What's better than a grilled cheese and hot soup? Serve with Vegan Chickpea Soup, Instant Pot Tomato Soup or Spinach Soup.
2. For entertaining - Make a bite-size crostini. Use sliced baguette instead to make open-faced crostini melts.
3. As Breakfast - Add a fried egg to make a tasty breakfast mushroom sandwich.

Make ahead instructions

The filling can be cooked ahead and stored for 3 to 4 days in the refrigerator. It's best to assemble, cook and enjoy hot!

Helpful tips

• 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 mushroom sandwich down with a flat spatula or a heavy flat-bottomed pan will help to crisp up the crust and make the 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 for your mushroom sandwich.