Roasted Mushroom And Gruyère Sandwich Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

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.

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Steps:

• If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
• When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
• While the steak cooks and rests, slice the onions thinly into half moons. Slice the mushrooms very thinly. Heat a large skillet over high heat. Add 1/2 cup of oil. Once the oil is hot, add the onions and cook, stirring frequently, until lightly caramelized. Add the mushrooms. Turn the heat down to medium and continue to cook until the liquid from the mushrooms has evaporated, about 10 minutes. Season with salt and pepper.
• Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
• Stir the mayonnaise and mustard together in a small bowl. Set aside.
• To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the mayonnaise mixture on both halves of the toasted ciabatta loaf or rolls and spread evenly. Layer the sliced Gruyere on the top half of the ciabatta. (If you want melted cheese, place the Gruyere-topped ciabatta under a preheated broiler for a minute or two.) Layer the sliced steak on the bottom half of bread. Next, top the steak with the mushrooms and onions. Close the sandwich with the top half of ciabatta, slice and serve.
• Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

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.