Sauteed Mushrooms and Blue Cheese Sandwich
Indulge in the ultimate flavor-packed comfort food with this Sautéed Mushrooms and Blue Cheese Sandwich. Featuring golden, caramelized button or cremini mushrooms sautéed in a buttery garlic-thyme blend and drizzled with tangy balsamic vinegar, this gourmet sandwich is elevated by the bold, creamy sharpness of melted blue cheese. Served between perfectly toasted slices of sourdough bread slathered with mayo and layered with fresh arugula or spinach, each bite is a mouthwatering balance of earthy, tangy, and savory flavors. Quick and easy to prepare in just 25 minutes, this recipe is perfect for a satisfying lunch or a decadent weeknight dinner. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 250 grams button or cremini mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic clove
- 1 teaspoon fresh thyme leaves
- 1 teaspoon balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams blue cheese
- 4 slices sourdough bread slices
- 2 tablespoons mayonnaise
- 1 cup arugula or spinach leaves
- 2 tablespoons butter (for bread toasting)
Instructions
Clean the mushrooms with a damp cloth or paper towel and slice them thinly.
In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat until melted and bubbling.
Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Mince the garlic cloves and add them to the skillet along with the fresh thyme leaves. Cook for an additional 1-2 minutes until fragrant.
Drizzle the mushrooms with 1 teaspoon of balsamic vinegar, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir to combine and set aside.
Butter one side of each sourdough bread slice. Place two slices buttered-side down onto a clean surface.
Spread 1 tablespoon of mayonnaise on the unbuttered side of each slice on the bottom layer.
Top the mayonnaise with a layer of sautéed mushrooms, 25 grams of blue cheese per sandwich, and a handful of arugula or spinach leaves.
Place the remaining bread slices on top, buttered-side facing out.
Heat a skillet or pan over medium heat. Place the sandwiches in the pan and toast them for 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
Remove the sandwiches from the pan, slice in half, and serve warm.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 373 mg | 29% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 448 mg | 10% | |
*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.
