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Roasted Mushroom and Gruyère Sandwich

5.0(392)

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You’ll need only half of the roasted mushrooms for 1 sandwich but you’ll find a good use for the rest of them, I’m sure.

by Martha Rose Shulman

Open original recipe

American, French, ItalianDinner, Lunch

Servings

Serves 1

Total time

30 min

Calories / serving

710 kcal

Ingredients (9)

serves

1/2 pound mushrooms (white or cremini), slicedmushroom
2 tablespoons plus 1/2 teaspoon extra-virgin olive oiloil
1 teaspoon fresh thyme leavesthyme
Salt and freshly ground peppersalt-and-pepper
2 slices whole-grain bread (3 ounces)
1 garlic clove, cut in half (optional)garlic
2 teaspoons minced chiveschive
Handful of arugulaarugula
3/4 ounce grated Gruyère cheese (3 tablespoons)

Instructions (4 steps)

01Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
02If desired, rub one side of each slice of bread with the cut clove of garlic.
03Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.

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Rich recipe — supports nutrition-aware planning.