French · Lunch
French Mushroom and Cheese Sandwich
A warm baguette sandwich filled with sautéed mushrooms and melted Gruyère cheese, finished with Dijon mustard and fresh thyme. The mushrooms cook down in butter until deeply browned, giving the filling rich savoury depth against the nutty melted cheese and crisp bread crust.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
594Calories
24.1gProtein
33.8gFat
44.4gCarbs
3.4gSugar
3.6gFiber
1005mgSodium
96mgChol
17.3gSat Fat
611mgPotassium
411mgCalcium
3.4mgIron
0.7mcgVitamin B12
4.8mgVitamin C
vegetarian
herb-salt
thirty-min-meals
vegetarian
Instructions
1
Prep
Slice the mushrooms and mince the garlic. Split the baguette piece lengthwise, leaving a hinge along one edge.
2
Sauté
Melt the butter in a skillet over medium-high heat. Add mushrooms in a single layer and cook 7–8 minutes, stirring occasionally, until deep golden brown.
3
Build
Add garlic and thyme to the skillet, cook 1 minute over medium heat until fragrant. Season with salt and pepper. Brush baguette cut sides with oil, spread mustard on the base, pile mushroom mixture on top, and lay sliced cheese over it.
4
Grill
Place the open sandwich under a preheated broiler on high for 2–3 minutes, watching closely, until the cheese melts and bubbles with light golden spots.
5
Plate
Close the sandwich, cut it in half, scatter with parsley, and serve immediately while the cheese is molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz420g mushroom
- 2.8 oz80g Gruyere cheese
- 1 oz30g butter
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh thyme leaves
- 1 tsp1 tsp Dijon mustard
- 7 oz200g, about a third of a standard baguette baguette
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp fresh parsley
