Mushroom Sandwich Melts
User Reviews
5
Mushroom Sandwich Melts
Description
The recipe starts by gently sautéing diced onions in butter until soft and lightly browned, then adding garlic for fragrance. Mushrooms are cooked in the same pan until their moisture evaporates, intensifying flavor. Crispy cooked bacon slices are folded in next, along with shredded Mexican cheese, mayonnaise, chopped parsley, salt, and black pepper. This mixture is spooned thickly onto soft baguette toasts and baked at 350°F for 15 minutes, allowing cheese to melt and edges to brown.
The mushrooms provide juicy umami, the bacon adds a smoky crunch, and the cheese blend creates a creamy, melty texture. The mayonnaise helps bind the filling and contributes richness, while parsley adds freshness. Baguette slices crisp slightly on baking yet remain soft inside.
The sandwich melts work well as a warm starter, casual lunch, or light dinner option. They pair well with fresh greens or a simple salad for balance.
Taste the cooked mixture before baking to adjust seasoning. Using a good quality cheese blend and fresh parsley improves flavor. The mixture is fully cooked prior to baking, so baking is mainly to melt cheese and toast the bread evenly.
Ingredients
- 1 onion diced, medium
- 3 garlic pressed, cloves
- 2 Tbsp butter unsalted
- 24 oz white mushroom 1 1/2 lbs, diced
- 8 oz Bacon chopped into thin strips
- 2 Tbsp mayonnaise
- 1/4 to 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 2 1/2 cups Mexican cheese blend 8 oz, finely shredded
- 1/4 cup parsley plus more for garnish, fresh chopped
- 2 French baguette sliced into 1/2" thick toasts, soft
Instructions
- Preheat Oven to 350˚F and line large baking sheet with parchment paper. Place a large non-stick skillet over medium heat. Add 1 Tbsp butter and chopped onion. Saute stirring often until soft and lightly golden (5-7 min). Add garlic and stir until fragrant (1 min). Transfer to mixing bowl.
- In the same skillet over medium/high heat, add 1 Tbsp butter and sautee mushrooms until soft, juices are released and evaporated (10-12 min). Transfer mushrooms to the same mixing bowl.
- Add bacon to the same skillet and sauté until browned (7 min). Transfer to paper towel lined plate to drain fat before adding to the mixing bowl.
- Add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 Tbsp mayonnaise, 1/4 to 1/2 tsp salt, and 1/4 tsp pepper, or season to taste. Stir to combine.
- Spoon generously onto toasts, using spoon to mound and shape the mixture. Bake at 350˚F for 15 min. Garnish with more fresh parsley if desired and serve warm.
Notes
- Sample the filling before baking to adjust salt and seasoning since the mixture is fully cooked at this stage.
- Trader Joe's Quattro Formaggio cheese blend works well but adjust salt accordingly as it includes saltier cheeses.
- Fresh parsley adds brightness; reserve some for garnish after baking.
- Serve warm for best texture and flavor.
User Reviews
Overall Rating
5
You'll Also Love
