Whenever I enjoy a sandwich, I want it to be over-the-top. So full of flavor and texture that you’ll beleive its the best food in the world. These mushroom and pickled onion sandwiches are rather simple, yet loaded with both texture and flavor.
Lets start by discussing the texture. The silky cheese coats the mushroom pieces helping to hold them together, pickled onions add brightness, and the lettuce and toasted bread add crunch.
How do we acheive big flavor with so few ingredients? First, I use baby bella mushrooms over a big mushroom cap. This increases the surface area of the mushroom to be able to absorb worchestershire sauce. Second, use a high quality cheese.
This sandwich is one of those super messy sandwiches. It’s a super messy sandwich that you just can’t put down because the flavor is so good and your hands are already invested in the enjoyment too. Serve with a napkin 😉
Simple Swaps in these Mushroom and Pickled Onion Sandwiches:
- Cheese: Swap Swiss in for the cheddar.
- Greens: Swap spinach in for the lettuce
- Onions: Swap fresh sliced tomatoes or pickled banana peppers for the pickled onions.
- Add protein: Try it with a fried egg on top.
- Make your own: My favorite Pickled Onions Recipe.
Mushroom and Pickled Onion Sandwiches
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3
- Category: Entree
Ingredients
- 8 oz baby bella mushrooms, sliced
- Splash olive oil
- Salt and pepper to taste (3-4 twists of a grinder each)
- 1 TBS vegetarian Worcestershire sauce
- 3 large slices aged white cheddar cheese (about 1 oz each)
- 6 slices hearty bread
- Pickled onions, lettuce, Dijon and Mayo, for serving
Instructions
- Heat a large skillet over medium heat. Add the olive oil, mushrooms, salt and pepper and stir to combine. Cook covered until the mushrooms have released their liquid. Uncover and let the liquid evaporate.
- Stir in the Worcestershire sauce, stirring to combine. Let cook 2-3 minutes or until most of the Worcestershire is absorbed.
- Push the mushrooms into 3 shallow piles. Top each with a slice of cheese. Turn off the heat and cover the skillet until the cheese is melted.
- Toast the bread and spread with mayo and Dijon. Arrange each sandwich with lettuce, one mushroom and cheese pile, and pickled onions.
Quick Pickled Red Onions Recipe
This recipe was inspired by Eating Well.
