Description
A delicious and comforting Cheesy Mushroom Melt Sandwich featuring sautéed mushrooms and onions with melted provolone and mozzarella cheeses on toasted sourdough bread, perfect for a satisfying vegetarian lunch.
Ingredients
Scale
For the Mushroom Filling
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini or button mushrooms, thinly sliced
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and black pepper to taste
For the Sandwich
- 4 slices sourdough or country bread
- 4 slices provolone cheese
- 2 slices mozzarella cheese
- 1 tablespoon mayonnaise or softened butter for spreading
Instructions
- Sauté Mushrooms and Onions: Heat olive oil and butter in a skillet over medium heat. Add the sliced mushrooms and onions and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned.
- Add Seasoning: Stir in the minced garlic, thyme, salt, and pepper, then cook for 30 seconds more. Remove the skillet from heat and set aside the mushroom mixture.
- Prepare Bread: Spread mayonnaise or softened butter on one side of each bread slice to ensure crispiness and flavor.
- Assemble and Cook Sandwich: Place two bread slices, buttered-side down, in a clean skillet over medium-low heat. Layer each with provolone cheese, an even amount of the mushroom mixture, and mozzarella cheese. Top with the remaining bread slices, buttered-side up.
- Grill Sandwich: Cook the sandwiches for 3 to 4 minutes per side until the bread is golden brown and the cheeses are melted completely.
- Serve: Remove from heat, slice the sandwiches, and serve warm for the best taste experience.
Notes
- Use Swiss or Gruyère cheese instead of provolone and mozzarella for a richer, deeper flavor.
- Add baby spinach or caramelized onions to the filling for extra texture and taste variety.
