Best Grilled Mushroom Sandwich With Citrus Mayo Recipes

GRILLED MUSHROOM SANDWICH RECIPE WITH HERBS

Steps:

• To begin making the Grilled Mushroom Sandwich Recipe with Herbs, we will first cook the mushrooms well in a wok or a heavy bottomed pan.
• Heat a teaspoon of olive oil in a wok or a heavy bottomed pan on medium heat; add the chopped mushrooms and sauté until water has evaporated (mushrooms give out water while being cooked).
• Once all the water and moisture is evaporated, add the green chillies, salt and black pepper and sauté until all the ingredients come together. Turn off heat; stir in coriander leaves, mix and set aside.
• Spread the butter on the slices of bread. Add about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice.
• You can now grill the Mushroom Sandwiches using a Panini Press or Sandwich Maker and serve warm.
• You can alternatively use a Tawa and toast the sandwich. Place the untoasted sandwich on the Tawa on a low-medium flame and place heavy plate on top of the sandwich so that the mushroom filling stays inside. Remove the plate flip to the other side to get an evenly toasted sandwich.
• Serve the Grilled Mushroom Sandwich Recipe with Herbs for breakfast or even pack them into lunch boxes or even take them for picnics. Serve with Carrot Pineapple Orange Juice Recipe or Homemade Eggless Vanilla Custard Recipe (Pudding).

GRILLED MUSHROOM SANDWICHES

Steps:

• To make the piquillo pepper mayo: Place mayonnaise, piquillo peppers, smoked paprika, and hot paprika in the jar of a blender. Puree until peppers are completely chopped and sauce is smooth. Transfer to an airtight container and place in refrigerator until ready to use.
• To make the gremolata: In a small bowl, mix together parsley, garlic, and lemon zest. Set aside.
• To make the mushrooms: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place mushrooms in a large bowl. Add in oil and salt to taste; toss to coat evenly. Place mushrooms on cool side of grill and cover. Cook mushrooms until tender, reduced in size, and lightly browned, about 10 minutes. Transfer mushrooms to a cutting board and roughly chop.
• To make the sandwiches: Spread a layer of the mayo on each cut side of bread. Top each bottom half of bread with 1/4 of the mushrooms, pistachios, and gremolata. Top each sandwich with remaining focaccia slices and serve immediately.

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

PORTABELLA MUSHROOM SANDWICHES WITH ROASTED GARLIC BASIL MAYO

Steps:

• Preheat oven to 400 degrees.
• Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
• Cover tightly with foil and roast until tender, about 30 minutes.
• Cool, peel and mash garlic.
• Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium-high heat.
• Add mushrooms and toss to coat.
• Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
• Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
• Rewarm over low heat before continuing.
• Preheat broiler.
• Spread remaining 2 tablespoons butter over cut sides of bread.
• Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
• Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
• Arrange mushrooms in even layer over bottom half of bread.
• Springles Parmesan cheese over.
• Arrange tomato slices in single layer over cheese.
• Cover with top half of bread.
• Cut into 6 sandwiches and serve.

ROASTED MUSHROOM AND GRUYèRE SANDWICH

Steps:

• Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
• If desired, rub one side of each slice of bread with the cut clove of garlic.
• Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
• Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.