Best Roasted Mushroom And Gruyère Sandwich Recipes

ROASTED MUSHROOM AND GRUYèRE SANDWICH

Roasted Mushroom and Gruyère Sandwich image

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.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 30m

Yield Serves 1

Number Of Ingredients 9

Ingredients

1/2 pound mushrooms (white or cremini), sliced
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
2 slices whole-grain bread (3 ounces)
1 garlic clove, cut in half (optional)
2 teaspoons minced chives
Handful of arugula
3/4 ounce grated Gruyère cheese (3 tablespoons)

Steps:

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.
If desired, rub one side of each slice of bread with the cut clove of garlic.
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.
Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams

MUSHROOM GRUYERE GRILLED CHEESE

Mushroom Gruyere Grilled Cheese image

Provided by Food Network

Categories main-dish

Time 55m

Yield 2 sandwiches

Number Of Ingredients 19

Ingredients

1/2 cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable)
1/2 tablespoon lemon zest
1 teaspoon chopped fresh rosemary
1/2 teaspoon white truffle oil
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced
Kosher salt and freshly ground black pepper
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tablespoons unsalted butter
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
4 slices pan de mie or French Pullman bread, cut 3/4-inch thick
1 stick (8 tablespoons) European-style butter, at room temperature
4 thin slices Gruyere
4 thin slices fontina
4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil)
Coarse sea salt

Steps:

For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
Cut the sandwiches in half diagonally and serve hot.

WILD MUSHROOM AND ROASTED GARLIC SANDWICH

Wild Mushroom and Roasted Garlic Sandwich image

Provided by Gordon Hamersley

Categories Bread Sandwich Wine Garlic Mushroom Vegetarian Quick & Easy Lunch Shallot Parsley Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 6 servings

Number Of Ingredients 12

Ingredients

About 1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
1 pound mixed wild and domestic mushrooms, such as shiitakes (stems removed), creminis, portobellos, oyster mushrooms, and chanterelles, cleaned and cut into 1-inch pieces.
Kosher salt
freshly ground black pepper
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
12 slices of country-style bread, about 3 inches long and ⅓ inch thick
4 whole heads of roasted garlic, cloves squeezed to remove the softened garlic

Steps:

For The Mushrooms
In a large sauté pan, heat 3 to 4 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is very hot. Add the meatiest of your mushrooms, such as the creminis and portobellos, and cook them on both sides until they brown lightly and begin to lose their juices, about 5 minutes. Add the rest of the mushrooms and season with salt and pepper to taste. Continue to cook over medium heat, stirring the mushrooms every few minutes, for about another 5 minutes.
Add the chopped fresh garlic, the shallot, and the thyme, and cook until fragrant, about 2 minutes. Add the white wine and continue cooking the mushrooms until they are tender and most of the wine and mushroom juices have evaporated, about another 10 minutes. Season with more salt and pepper. Add the parsley and keep the mushrooms warm until ready to serve.
To Assemble the Sandwiches
Toast the bread on both sides either under the broiler or on a grill until golden brown. Spread each piece generously with some roasted garlic. Top 6 of the slices of bread with the mushrooms. Cover with the remaining slices of bread, garlic side down.

CHICKEN, MUSHROOM, AND GRUYERE GRILLED SANDWICHES

Chicken, Mushroom, and Gruyere Grilled Sandwiches image

Delicious ! I found this recipe on a package of mushrooms and decided it would be a great way to use up leftover chicken. It's the first time I have ever grilled sandwiches in mayonnaise instead of butter.

Provided by Lorac

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 (6 ounce) package sliced white mushrooms
salt & freshly ground black pepper
3 ounces gruyere cheese, shredded
4 slices firm-textured sandwich bread
5 ounces sliced roasted chicken
2 tablespoons mayonnaise

Steps:

Heat oil in a large nonstick skillet.
Add mushrooms and cook over medium high heat until juices are released then evaporated.
Season with salt and pepper and remove.
Sprinkle 1/2 the cheese on 2 bread slices, top each slice with 1/2 the mushroom and chicken.
Sprinkle with remaining cheese and top each with a bread slice.
Spread the top of each sandwich with 1/2 tbs of mayo, pressing gently.
Wipe skillet with paper towels and place over medium high heat, add sandwiches mayo side down.
Spread remaining mayo on top of the sandwiches.
Cook 3 minutes per side or until golden brown.