Posts Tagged ‘Sandwich’

Mushroom Egg Salad

This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.

Yield: 2 Sandwiches

Prep Time 10 minutes

Cook Time 10 minutes


2 tablespoons olive oil
4 ounces baby portabellas or crimini mushrooms, chopped
1/2 shallot – minced
kosher salt/pepper
6 hardboiled eggs – peeled and sliced
1/4 cup mayonnaise
2 Ciabatta rolls – toasted


Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.

Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.

Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.

Divide egg salad between Ciabatta rolls.

Steakhouse Breakfast

Fried egg, spreadable blue cheese, sautéed assorted mushrooms and steak strips on Asiago Cheese Focaccia.

Yield: 12 servings


Blue Cheese Spread:

8 ounces (1 ½ cups) blue cheese crumbles
6 ounces cream cheese, softened
¼ cup sour cream
½ teaspoon kosher salt
Freshly ground black pepper to taste

1 ounce butter
1 tablespoon minced shallots
12 ounces sliced assorted mushrooms (buttons, criminis, and portabellas)
Salt and pepper to taste

Butter for sautéing
2 pounds beef top sirloin steak, cut in thin strips
12 large eggs
2 half sheets Asiago cheese focaccia, each cut into 12 squares


Blue Cheese Spread:

Beat all ingredients together until smooth. Chill.

Sautéed Mushrooms:

Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.

Steak Strips:

For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.

For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly:

Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.

Mushroom-Meatball Subs

Erin Chase from $5 Dinners stretches two meals from one with her recipe for mushroom meatballs that the entire family loves.

Yield – Makes 4 sandwiches


8 oz. white mushrooms, finely chopped
1 ½ pound ground beef
3/4 cup bread crumbs
1 egg
1 teaspoon Italian seasoning (omit if using seasoned bread crumbs)
1 teaspoon garlic salt
½ teaspoon pepper
½ cup spaghetti sauce
4 sub or bollillo rolls
4 slices cheese


  1. Preheat the oven to 375.
  2. In a large mixing bowl, combine the chopped mushrooms, ground beef, bread crumbs, egg, Italian seasoning, garlic salt and pepper. Mix well and then form into meatballs. Place the meatballs into a glass baking dish, and then top with a spoonful of spaghetti sauce on each meatball.
  3. Bake in the preheated oven for 25-30 minutes, or until meatballs cook through. Note that cooking time will vary depending on size of the meatballs. If making mini-meatballs, cook for 15-20 minutes.
  4. Meanwhile, split open the rolls or bread lengthwise and scoop out the bread from the bottom half, so the meatballs can rest inside the bottom piece of the roll. Break a slice of cheese in half, and then place on top of the meatball. Microwave for 30 seconds, or put in the oven for a few minutes to allow the cheese to melt.
  5. Serve Mushroom-Meatball Subs with side of favorite fresh fruit and chips.

Grilled Portabella Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts

This light grilled sandwich is perfect for lunch or dinner.

Servings: 24 servings

Serving size: 1 sandwich


24 Portabella mushrooms
Olive oil as needed
Salt and pepper to taste
Fresh ground black pepper
¾ cup Mayonnaise
¾ cup Dijon mustard
24 Round sandwich buns, split
3 cups Roasted red peppers, chopped coarsely
3 cups Marinated artichoke hearts, chopped coarsely
12 ounces Red onion, thinly sliced
1 pound, 8 ounces Pepper Jack cheese, shredded


1. Brush each Portabella cap with olive oil; season well with salt and pepper. Arrange on a sheet pan.
2. Bake at 500 F until mushrooms are tender, about 8 minutes; reserve.
3. Mix mayonnaise and mustard until combined thoroughly; reserve.

To assemble

Spread each cut side of one bun with ½ tablespoon mayonnaise-mustard mixture. On the bottom of the bun, layer 2 tablespoons roasted pepper, 2 tablespoons artichoke heart, portabella cap, 2 slices onion and ¼ cup cheese; cover with top of bun. Heat in a 500 F oven until heated through and cheese melts, about 5 minutes.

Tips: To create a contemporary Club, bake Portabellas as above; slice and add to a traditional Club Sandwich preparation. For a refreshing twist, try a lemon pepper spread on toast slices.

Nutrition Facts

Calories: 350; Total Fat: 19g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 780mg; Protein: 13g; Total Carbohydrate: 33g; Dietary Fiber: 3g

Portabella and Halloumi “Burgers” (Foodservice portion)

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

Yield: 2 burgers

Yield: 20 servings

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)


  • 40 (4-inch) portabella mushrooms, stems trimmed (about 10 pounds)
  • 1/2 cup olive oil, divided
  • 4 onions, sliced
  • 4 bell peppers, sliced into strips
  • 20 (1/2 thick) slices haloumi cheese (about 2 1/2 pounds)
  • 2 cups micro herbs to garnish


1.  Heat oven to 350°F.  Arrange portabella mushroom caps on sheet pans.  Drizzle with 1/4 cup of olive oil, turning to coat.  Turn gill side down and bake 15 minutes or until just cooked through.

2.  Meanwhile, heat 2 tablespoons oil in large nonstick skillet.  Sautee onions until tender and beginning to brown.  Add peppers and continue to cook until tender.  Keep warm.

3.  Heat another nonstick skillet or flat top grill with remaining olive oil.  Working in batches as needed, arrange haloumi in a single layer in hot oil.  Cook for 4 to 6 turning once or until well browned on both sides.

4.  Arrange one layer of mushrooms in hotel pans or rimmed sheet, gill side up.  Top each with some of the onion and pepper mixture, then top each with a slice of haloumi.  Immediately before serving, top each burger with micro greens and the remaining mushrooms, gill side down.

Tip:  Serve with your favorite potato wedges, chips or fries.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Family portion

Baby Bella, Caramelized Onion & Swiss Panini

This vegetarian panini is filled with caramelized onions and baby bella mushrooms sautéed to perfection in an herb butter.

Yield: 2 panini

Serving Size: 1 panini


4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional

Caramelized Onions:

2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
1 tablespoon sugar


2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced


1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions.  Season with salt/pepper.  Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.

2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat.  Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.

3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.

4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.

TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.

Nutrition Facts

Calories: 670; Total Fat: 50g; Saturated Fat: 21g; Cholesterol: 80mg; Sodium: 350mg; Protein: 9g; Total Carbohydrate: 38g; Dietary Fiber: 3g

Butter Roasted Mushroom Sandwich

Yield: 2


3 ½ ounces fresh chèvre
½ cup grated Parmesan
1 tablespoon minced parsley
1 ½ teaspoons minced chives
Grated zest from half a lemon
1 tablespoon butter
⅛ teaspoon dried chili flakes
3 ounces crimini, cleaned and trimmed, cut in halves or quarters, depending on size
3 ounces king oyster mushrooms, cleaned and trimmed, sliced lengthwise
3 ounces shiitake mushrooms, cleaned and trimmed, torn into rough pieces
Kosher salt and freshly-ground black pepper
1 medium shallot, minced
½ teaspoon fresh thyme leaves (about 3 sprigs worth, picked from their stems)
2 medium buns, split
½ cup loosely packed arugula leaves
Extra-virgin olive oil for drizzling
Juice from half a lemon


In a small bowl, combine the chèvre, all but 2 tablespoons of the Parmesan, the herbs and lemon zest. Mix lightly. Set aside.

In a large cast iron skillet over medium heat, melt the butter. Once the butter has bubbled, sprinkle in the dried chili, raise the heat to medium-high and add the mushrooms. Cook for 2 minutes, stirring often, then add the shallot and season with salt and lots of black pepper. Continue to sauté until the mushrooms are well-browned and most of their moisture has evaporated, around 6 minutes more. Remove from the heat, check for seasoning, and stir in the thyme. Set aside.

Divide the cheese mixture over the bottom halves of the buns. Sprinkle the reserved Parmesan over top, then place the open sandwiches (both the cheese sides and plain sides) under a hot broiler until the cheese is golden and the bread is toasted.

Meanwhile, toss the arugula with a pour of olive oil, some lemon juice and season with salt and pepper.

When the sandwiches are ready, pile half the mushrooms on one cheese toast. Drizzle over a few drops of olive oil, and lemon juice, if desired. Top with the arugula and the top piece of bread, pressing down lightly. Repeat with the second sandwich. Eat immediately.

Bertucci’s Bello Panini

Yield: 1 serving


1 large Portabella cap (at least 4 oz and/or 4-inches in diameter)
as needed extra virgin olive oil
as needed balsamic vinegar
as needed salt and pepper
1/2 8″ round focaccia bread
2 tablespoons Roasted Tomato Sauce (recipe below)
2 tablespoons crumbled feta cheese
as needed roasted red pepper juice
as needed mesclun mix


Brush Portabella with olive oil and balsamic vinegar; season with salt and pepper to taste. Using metal tongs, place Portabella cap on hot grill. Cook one minute. Turn and cook an additional minute, until cooked through. Slice focaccia bread open. On bottom half, spread Roasted Tomato Sauce and sprinkle with feta cheese. Moisten top half with pepper juice. Slice grilled Portabella cap on bias. Place slices on bottom half of bread, cap side up. Add mesclun. Close with top half and cut Panini in half.

Roasted Tomato Sauce: In baking dish, mix 1 28-ounce can plum tomatoes, chopped, 1 tablespoon balsamic vinegar and 4 tablespoons extra-virgin olive oil. Place on pizza stone. Roast in preheated 375°F oven for about 2 hours or until the tomatoes thicken and turn golden. Stir half way through to ensure even roasting. Once sauce is cooked, mix thoroughly to emulsify. Cover and refrigerate remaining sauce. (Sauce is intense and does not need salt.)

Mushroom Sliders

These portabella sliders pack a hearty texture and meaty flavor that would give any burger a run for its money.

Yields: 4


2 large portabella mushrooms, stems removed
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon olive oil
8 small slider rolls, split and toasted
8 tomato slices
8 red onion slices
Optional: garlic and assorted herbs


In a large resealable plastic bag, combine mushrooms and oil/balsamic vinegar to taste. Close bag and gently toss until evenly coated. Marinate 30 to 60 minutes. Remove mushrooms to a plate and season both sides with salt and pepper.

Heat a grill pan over medium heat then coat with cooking spray.

Place mushrooms on grill pan and cook 8 to 10 minutes, turning halfway through cooking, or until mushrooms are heated through.

Remove from pan and drain on paper towels. Cut each mushroom into quarters.

If desired, sprinkle garlic and herbs on mushrooms. Top with mushrooms, tomato, onion and condiments of choice. Serve immediately.

Nutrition Facts

Calories: 300; Total Fat: 6 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 620 mg; Carbohydrate: 51 g; Dietary fiber: 2 g; Protein: 10 g

Grilled Portabella Breakfast Sandwich (Foodservice portion)

Pairing the savory flavor of a grilled mushroom with an egg takes the traditional breakfast sandwich to a new level of heartiness.

Yields 24 servings

Serving Size: 1 breakfast sandwich (1 portabella cap, 2 eggs, and 1 slice of Swiss cheese sandwiched by 1 English muffin)


2 cups extra-virgin olive oil
1 ½ cups chopped shallot
24 cloves garlic, minced
2 cups balsamic vinegar
½ cup chopped fresh thyme
8 teaspoons chopped fresh rosemary
3 teaspoons chopped fresh parsley
Freshly ground black pepper
24 medium to large portabella mushrooms, stemmed
48 organic eggs
24 English muffins, toasted
24 slices Swiss cheese


In a large container, whisk together the oil, shallot, garlic, vinegar, thyme, rosemary, and parsley. Season with salt and pepper.

Wipe the mushrooms with a damp paper towel. Place them in a hotel pan and pour the marinade over them. Let stand for 1 hour, then drain the mushrooms.

For each serving, to order: Prepare 2 eggs over easy or as desired. Grill 1 mushroom over high heat on both sides until just tender, about 10 minutes. Layer the mushroom on a toasted English muffin and top with the eggs and a slice of Swiss cheese. Garnish with seasonal condiments.

*Note: Picture substituted whole wheat bread slices for English muffins.

Nutritional Facts

Calories: 630; Total Fat: 41g; Saturated Fat: 12g; Cholesterol: 400mg; Sodium: 540mg; Protein: 28g; Carbohydrates: 37g; Dietary Fiber: 3g

Sauteed Garlic Mushroom Stuffed Pitas

Yields: 4 Sandwiches


6 oz sliced mushrooms (I use the 100% Vitamin D enriched Mushrooms)
1/4 medium red onion, sliced or chopped
1/4 medium cucumber, peeled and thinly sliced
2 garlic cloves, chopped
2 whole grain pita pockets
Handful of fresh spinach leaves
1 Tbsp olive oil


  1. Drizzle your olive oil in a cold skillet and heat it to medium, saute the garlic for about a minute, then toss in the mushrooms.  Saute them until soft and brown, about 8 minutes
  2. Take your whole grain pita and open it up gently, stuff in some of your spinach leaves (*you can gently wilt the spinach with the mushrooms and garlic if you’d like)
  3. Layer in some of your cucumber slices and then spoon in  your mushrooms and garlic, top with chopped red onions

** Some other delicious options, drizzle with your favorite vinaigrette or top with chipotle mayo

Mushroom Meatball Sub With Brie And Mushroom Red Wine Sauce

This recipe adds a ton of flavor and sophistication to the meatball sub. After you indulge in this sub stuffed chock full of mushrooms, you may never be satisfied with the plain original again.


1 lb. ground turkey (or beef if you prefer)
1/2 C mushrooms, finely chopped + 1 C mushrooms, sliced
1 large onion, diced, with 1/4 C reserved
1 egg
1/4 C plain bread crumbs
1/4 C red wine + 3 T red wine
1 t dry rosemary
1/2 t thyme
Salt and pepper
12 1 inch cubes of brie
1/4 C butter (1/2 stick)
1/2 C beef broth
3 cloves garlic, minced
2 sprigs fresh rosemary, minced
1-2 T flour
1 toasted loaf of french bread or ciabatta


1) Pre-heat oven to 400 degrees.

2) Combine the turkey, 1/2 C finely chopped mushrooms, 1/4 C onion, egg, bread crumbs, 3 T of red wine, thyme, rosemary, salt and pepper. Make a thin patty with the mixture about the size of your palm, put a piece of brie in the middle, and roll into a ball.

3) Place meatballs in a glass baking dish or baking sheet and drizzle with olive oil. Bake in the oven for 12-15 minutes at 400 degrees, until brown.

4) While the meatballs are baking, start making the mushroom sauce.  Melt butter in a saucepan over medium heat.  Saute the rest of your onions and the garlic for about a minute before adding 1 C sliced mushrooms, and fresh rosemary. Cook for about 3 minutes. Add beef broth and 1/4 C wine and bring to a boil. Turn down to a simmer for about 10 minutes. Stir in as much flour as you want to get the sauce to the thickness you desire.

5) Put the meatballs in the sauce and toss to coat. Slice the meatballs (or use them whole) in the toasted and sliced bread and top with sauce and extra brie.

You might also like:

Crimini and Pork Meatballs

Crimini & Pork Meatballs

Swedish Meatballs

Swedish Meatballs

Mushroom Meatloaf

Mushroom Meatloaf