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File this one under “Why haven’t we thought of this before?” Portobello mushroom caps stand in for meat in thisvegetarian take on patty melts, which will satisfy even the staunchest meat lover. First, smoked paprika draws outthe umami in the mushrooms, which become juicy and caramelized after a quick roast in the oven. Next, the caps getlayered between slices of tangy sourdough bread, a blanket of fontina cheese, and a layer of peppery arugula leaves.Finally, the sandwiches are grilled for extra decadence. It’s sophisticated yet comforting, aka perfect for a weeknightdinner after a long day. If you’re looking for something to serve alongside, oven fries or sweet potato wedges wouldbe a delicious pairing.

Liz Mervosh

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
40 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Stir paprika, pepper, 3 tablespoons oil, and salt in a small bowl. Rub mushrooms with mixture and arrange, gill sides down, on a baking sheet. Bake until tender and lightly browned, about 20 minutes.

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  • Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add onion and cook, stirring often, until softened and lightly browned, 10 to 12 minutes. Transfer onion to a bowl, reserving skillet.

  • Spread ½ tablespoon butter on 1 side of each bread slice. Divide 1 tablespoon mustard among unbuttered sides of 4 bread slices. Top each with half the cheese. Layer with arugula, onion, mushrooms, and remaining cheese. Top with remaining 4 bread slices, buttered sides up.

  • Cook 2 sandwiches in reserved skillet over medium, flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes per side. Repeat with remaining sandwiches. Serve with cornichons and remaining 3 tablespoons mustard.

Nutrition Facts

775 calories; fat 47g; saturated fat 21g; cholesterol 97mg; fiber 6g; protein 20g; carbohydrates 62g; sodium 1497mg; sugars 14g.
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