Roasted Mushroom and Gruyère Sandwich

By Martha Rose Shulman

Roasted Mushroom and Gruyère Sandwich
Andrew Scrivani for The New York Times
Total Time
About 30 minutes
Rating
5(371)
Comments
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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

  1. 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.

  2. Step 2

    If desired, rub one side of each slice of bread with the cut clove of garlic.

  3. 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.

  4. 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
371 user ratings
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Comments

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.

Val

I work from home full time now and am starting to experiment with next level sandwiches, which this definitely is! I doubled the recipe as my husband is also remote. 1lb of mushrooms made enough for about 2.25 meals, but maybe I didn't roast down enough. Either way I'll have leftovers for scrambled eggs! The flavors on all the ingredients alone are subtle and together they make a great flavor bomb. I didn't do the garlic clove, but did use a little powder to get the flavor. Will do again!

Eric

Don’t be shy with stuffing sandwiches, but layer cheese between other ingredients to keep things cohesive. Low to medium heat for grilled cheese to get a good melt.

Liz K

Delicious! I subbed sliced portobello mushroom caps and gave them a quick saute with soy sauce and balsamic. Built the sandwiches as directed and grilled them like a grilled cheese. Wasn't sure about the arugula being in the hot sandwich, but it worked out really nice. Seems easy to make adjustments to your liking--very flexible recipe!

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