By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 5(324)
- Notes
- Read community notes
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.
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Ingredients
Yield:Serves 1
- ½pound mushrooms (white or cremini), sliced
- 2tablespoons plus ½ teaspoon extra-virgin olive oil
- 1teaspoon fresh thyme leaves
- Salt and freshly ground pepper
- 2slices whole-grain bread (3 ounces)
- 1garlic clove, cut in half (optional)
- 2teaspoons minced chives
- Handful of arugula
- ¾ounce grated Gruyère cheese (3 tablespoons)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
710 calories; 47 grams fat; 13 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 47 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 31 grams protein; 910 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat 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.
Step
2
If desired, rub one side of each slice of bread with the cut clove of garlic.
Step
3
Sprinkle 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.
Step
4
Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.
Tips
- If you are worried about cheese oozing out onto your toaster oven’s heating element (the burnt cheese smells horrible), then place on a baking sheet. Toast for 3 minutes, then flip over and toast 1 minute more. You can also make this in a panini grill.
- Advance preparation: You can assemble this sandwich and wrap it tightly in plastic wrap. Refrigerate for up to a day. Toast when ready.
Ratings
5
out of 5
324
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Cooking Notes
stephanie
omg SO GOOD. no toaster oven so i pan fried the mushrooms w the seasonings including a clove of grated garlic. didn't rub the garlic on the toast bc all i had was white sandwich bread, which i toasted. used provolone &some freshly grated romano in place of gruyere. i dressed the arugula before putting it on the sandwich. (oil/vinegar/s&p.) once assembled i finished toasting the sandwich to melt the cheese in the pan i cooked the mushrooms in.
https://www.instagram.com/p/BViDfwiAv46/
the mad hungarian
I have made several variations of this, depending on what I had in the pantry/refrigerator. Caramelized onions, braised kale, mozzarella ... this recipe is both a gateway and a template. It is always beyond delicious.
Julie
This was so good, though I made a few changes. I used oregano ciabatta for the bread and I recommend it over whole wheat, it´s super flavourful. I also skipped the chives, I didn't have any and used sliced brie in place of gruyere, because that's what I had on hand and I love gruyere. Making the mushrooms exactly as directed resulted in firm, meaty slices and the cut garlic on the bread is essential, in my opinion. Other than that, this recipe allows for a lot of modifications.
Mary Richter
Made today-so handy for a single person. I had no arugula so I squeezed the liquid out of some cooked spinach using a sushi bamboo mat; it worked fine.
rebecca
Delicious! I added Dijon mustard to the sandwich.
Hannah
Made this with sourdough bread and dried thyme. Used extra cheese (maybe 1/4 cup.. maybe a tiny bit more) per sandwhich, and I was glad I did. It was incredibly tasty. Mushrooms have so much flavor, especially when roasted till soft and golden. Salt them well before putting them on your sandwhich! I could eat this again and again. My boyfriend thought it was tasty but a little dry and lacking. Maybe think of adding pesto, some kind of sauce, pickles, or even a vinaigrette for the arugula.
Alex P
Just made it. It was delicious. Made some changes and additions. Didn’t have gruyere so I used pecorino romano. Added a bit of lemon to mushrooms after they came out of the oven. Added caramelized onions and dijon to sandwich. So, so good!
Sandwiches for lunch
Made it. Ate it. It was fine. Caramelized onions are a must here, as well as salting and sauteing vs roasting the mushrooms until their liquid evaporates. Becomes more of a project that way, but at least the ingredients harmonize better.
Suzy
I made this as an open faced sandwich on homemade Sourdough. I roasted the mushrooms in the oven and added crushed red pepper on top of the finished product. SOOOO DELICIOUS!
Virginia
I love vegetarian paninis so this was right up my alley. Great combo of flavors. I didn’t have arugula so I sautéed some chopped up kale. I also added a little grated aged Gouda to the Gruyère to give it some extra salty flavor.
Sheerah
Roasted baby spinach with the mushrooms for about 5 minutes. Skipped the chives and garlic. Fried in a pan with butter like grilled cheese. Delish!
Ben
Excellent with some soup. Made everything in the cast-iron pan on the stove top, first the mushrooms, then the assembled sandwiches - flipping twice until golden brown and the gruyere had melted nicely.
b
Great with garlic pesto, cook mushrooms with garlic
Hannah
Made this with sourdough bread and dried thyme. Used extra cheese (maybe 1/4 cup.. maybe a tiny bit more) per sandwhich, and I was glad I did. It was incredibly tasty. Mushrooms have so much flavor, especially when roasted till soft and golden. Salt them well before putting them on your sandwhich! I could eat this again and again. My boyfriend thought it was tasty but a little dry and lacking. Maybe think of adding pesto, some kind of sauce, pickles, or even a vinaigrette for the arugula.
quaasam
excellent.
Darlene
This looked great, but my soul said "Add caramelized onions" so I did so. The rye I had on hand was not sturdy enough to rub with garlic so like another reviewer, I added minced garlic to roast with the mushrooms. End result - freakin' fabulous
t
Great main dish.I added some sautéed Swiss chard into this.I also buttered the bread and made it a grilled cheese in the skillet by lightly browning the sammy.Great comfort food!
cjey
For both pieces of bread - very light mayo on one side of bread (easier to distribute evenly), rubbed garlic on the other. Toast in broiler tray on both sides. Swapped tender celery leaves for arugula. It was the only leafy green in the vegetable bin. Green portion of scallion for the allium. More variations to come!
Katie Howe
First side at 5, second at 4 or 3 1/2.
Jen
No toaster oven. Grilled on stove top. Very good recipe.
Beverly
love it!!! Tried it as a cheesier open face sandwich
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