Mushroom Swiss Sandwich Melts with Arugula
 
Prep time
Cook time
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Enjoy a simple and light spring time meal with these Mushroom Swiss Sandwich Melts with Arugula.
Author:
Recipe type: Main
Serves: 3 sandwiches
Ingredients
  • Splash olive oil
  • 8 oz portabella mushrooms, sliced
  • ¼ tsp black pepper
  • 6 slices crusty bread
  • 4-5 slices Swiss cheese (depending on the size of your bread)
  • 1 TBS Dijon mustard (or more to taste)
  • 1½ cups baby arugula (3 small handfuls)
Instructions
  1. In a large heavy bottomed skillet, saute mushrooms in olive oil until they start to release their liquid. Stir in black pepper and cook uncovered until all the liquid evaporates.
  2. Heat a grill pan with a lid over medium high heat.
  3. Top 3 slices of bread with all the mushrooms and then Swiss cheese. Place in the hot grill pan and cover. Cook until the bread is toasted and the cheese is starting to melt, about 1-2 minutes. Remove from pan. Note: Watch the pan and be careful not to burn the bread. The cheese will continue to melt a little bit more once removed from the pan, especially if you keep it covered.
  4. Place the remaining 3 slices of bread in the grill pan and cook until toasted, about 1 minute.
  5. Smear 1 tsp of Dijon mustard (or more to taste) over the untoasted side of each of the toasted bread slices.
  6. Assemble sandwiches. Top the melted Swiss cheese with ½ cup arugula, and place the top slice of bread Dijon side down.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mushroom-swiss-sandwich-melts-with-arugula/