Open Face Sliced Pork N Mushroom Sandwich with Gravy
Sink your teeth into the ultimate comfort food with this Open Face Sliced Pork and Mushroom Sandwich with Gravy. Juicy, oven-roasted pork loin is thinly sliced and layered over golden, crusty slices of rustic bread, creating the perfect base for a hearty meal. Topped with savory sautéed cremini mushrooms and smothered in a rich, velvety gravy made with a touch of cream and thyme, this dish is a cozy, flavor-packed delight. Perfect for an easy dinner or weekend lunch, this open-faced sandwich is a satisfying twist on classic comfort food favorites. Quick to prepare and bursting with earthy, umami goodness, it’s a recipe you’ll return to again and again.
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Recipe Information
Ingredients
- 1 lb Pork loin
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 8 oz Cremini mushrooms
- 2 tbsp All-purpose flour
- 2 cups Chicken or vegetable broth
- 0.25 cup Heavy cream
- 0.5 tsp Thyme leaves
- 4 slices Rustic bread (like sourdough or country loaf)
- 2 tbsp Fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C). Pat the pork loin dry with a paper towel, and season it with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Transfer the pork loin to a baking dish and bake in the preheated oven for 18-20 minutes or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 5-10 minutes before slicing thinly.
While the pork is baking, wipe the skillet clean and return it to medium heat. Add 1 tbsp olive oil and 2 tbsp butter. Once melted, add the cremini mushrooms (sliced) along with a pinch of salt and pepper. Sauté for 6-8 minutes until golden and tender. Remove mushrooms from the skillet and set aside.
To make the gravy, melt 1 tbsp butter in the same skillet over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned, stirring constantly.
Gradually whisk in the chicken or vegetable broth to create a smooth mixture. Simmer for 3-4 minutes until the gravy thickens. Stir in the heavy cream and thyme leaves, and season with additional salt and pepper to taste.
Toast the bread slices lightly in a toaster or under a broiler until they're golden brown.
To assemble, place a slice of toasted bread on each plate. Layer with thinly sliced pork and sautéed mushrooms. Generously drizzle the gravy over the top and garnish with fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1255 mg | 27% | |
*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.
