Dive Brick Oven Mushroom and Turkey Cheese Sub by Todd Wilbur
Take your sandwich game to gourmet heights with Todd Wilbur’s Dive Brick Oven Mushroom and Turkey Cheese Sub! This irresistible recipe combines tender slices of turkey breast with savory sautéed button mushrooms infused with garlic, butter, and fresh parsley. Topped with gooey provolone cheese and baked to perfection in a brick oven (or conventional oven), these subs boast a crispy, golden roll that encases all the rich flavors. Ready in just 25 minutes, this quick yet indulgent recipe is perfect for weeknight dinners, game-day snacks, or satisfying lunch breaks. Serve these hearty mushroom and turkey cheese subs warm, and watch them disappear in no time!
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Recipe Information
Ingredients
- 4 pieces Sub rolls
- 12 ounces Cooked turkey breast (sliced thin)
- 8 ounces Button mushrooms (sliced)
- 8 slices Provolone cheese (sliced)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (ground)
- 1 tablespoon Fresh parsley (chopped)
Instructions
Preheat your brick oven (or conventional oven) to 375°F (190°C).
Slice the sub rolls in half lengthwise, but do not cut all the way through; leave the halves connected on one side.
In a large skillet, melt the butter with the olive oil over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they are browned and softened.
Season the sautéed mushrooms with salt, black pepper, and freshly chopped parsley. Stir well and remove the skillet from heat.
On each sub roll, layer about 3 ounces of turkey slices evenly.
Spoon a generous amount of the sautéed mushroom mixture over the turkey on each roll.
Top each sandwich with 2 slices of provolone cheese.
Place the subs on a baking sheet and bake in the preheated oven for 7-9 minutes, or until the cheese is melted and bubbly and the rolls are warmed through.
Carefully remove the subs from the oven. Close the rolls gently, cut in half (if desired), and serve immediately.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 481 mg | 37% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
