Description
This Mushroom Sandwich Melts recipe offers a savory and satisfying vegetarian option, featuring sautéed mushrooms and onions, melted mozzarella or Swiss cheese, and optional garlic aioli and Dijon mustard on toasted sourdough or multigrain bread. Perfect for a comforting lunch or dinner, these melts combine rich flavors and gooey melted cheese with an herby, tangy mushroom filling.
Ingredients
Scale
Mushroom Filling
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces cremini or button mushrooms, sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Sandwich
- 4 slices sourdough or multigrain bread
- 1 cup shredded mozzarella or Swiss cheese
- 2 tablespoons mayonnaise or garlic aioli (optional)
- 1 tablespoon Dijon mustard (optional)
- Softened butter for spreading on bread
Instructions
- Cook Mushroom Mixture: Heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and red onion, sautéing for 6–8 minutes while stirring occasionally, until softened and golden brown. Add minced garlic, dried thyme, salt, and black pepper, then cook for an additional 1–2 minutes until fragrant. Stir in the balsamic vinegar and cook one more minute before removing from heat.
- Prepare Bread Layers: Spread mayonnaise or garlic aioli on one side of each slice of bread if using. Spread Dijon mustard on the other side for added flavor if desired. On two bread slices, layer half of the shredded cheese, then evenly distribute the mushroom mixture on top, followed by the remaining cheese. Top with the corresponding bread slices to form sandwiches.
- Cook Sandwiches: Spread softened butter on the outside surfaces of each sandwich. Heat a clean skillet or griddle over medium heat. Place the sandwiches on the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
- Serve: Remove from heat, slice the sandwiches in half if desired, and serve warm. They can be enjoyed on their own or paired with a tomato soup or fresh salad for a complete meal.
Notes
- For extra greens, add a few spinach leaves or arugula inside the sandwich.
- To make this recipe vegan, substitute plant-based butter, cheese, and mayonnaise.
- These sandwiches pair wonderfully with tomato soup or a simple side salad for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
