Roasted Mushroom and Gruyère Sandwich

Roasted Mushroom and Gruyère Sandwich

Make this your next meal…

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.

Total time: About 30 minutes

1/2 pound mushrooms (white or cremini), sliced

2 tablespoons plus 1/2 teaspoon extra-virgin olive oil

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper

2 slices whole-grain bread (3 ounces)

1 garlic clove, cut in half (optional)

2 teaspoons minced chives

Handful of arugula

3/4 ounce grated Gruyère cheese (3 tablespoons)


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  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.
  2. If desired, rub one side of each slice of bread with the cut clove of garlic.
  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.
  4. Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

Note: 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.

Yield: Serves 1

Advance preparation: You can assemble this sandwich and wrap it tightly in plastic wrap. Refrigerate for up to a day. Toast when ready.

Nutritional information per serving: 479 calories; 27 grams fat; 8 grams saturated fat; 5 grams polyunsaturated fat; 14 grams monounsaturated fat; 23 milligrams cholesterol; 41 grams carbohydrates; 7 grams dietary fiber; 435 milligrams sodium; 21 grams protein

Read more by Martha Rose Shulman, New York Times


Macy's Wine Cellar


About The Author

C. Stene Duckworth

Celeste S. Duckworth is the President/Publisher at VertiKal Life Magazine. A very prolific writer with six published poems and two books, "It's You," a collection of Love Poems, and "The Lucy Project," a Science Fiction Thriller that takes place in the near future. One poem, "An Oasis in the Desert," was commissioned by The Phoenix Arts Council and hangs on the wall at the Maryvale Community Pool House in Phoenix, Arizona. Born and raised in California she loves to travel and has lived abroad in Ireland for a few years. Asked where she gets her inspiration to write she said, "Sometimes it could be a conversation, something I see or just meditating. The poems or the stories just come, and it helps to have a vivid imagination!'

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