Grilled Mushroom Sandwich With Citrus Mayo Recipes

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.

GRILLED MUSHROOM SANDWICH WITH CITRUS MAYO

Steps:

• Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
• Preheat an outdoor grill for medium heat.
• Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
• To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.

MUSHROOM SANDWICH

Steps:

• Heat a pan or grill pan with oil. Saute garlic and onions until onions turn golden.
• Add mushrooms and saute until they are cooked yet crunchy. Set these aside.
• Smear ¼ to ½ tbsp butter over each bread slice.
• Spread the mushrooms over the inner side of the bread (buttered side out).
• Top the bread with mushrooms & grated cheese. Then sprinkle herbs and chilli flakes.
• Place another slice of bread (buttered side out).
• Toast this in a sandwich toaster or on a pan until the cheese melts. If doing it on a pan, toast it on a low heat and press down the mushroom sandwich with a spatula. Flip and gently toast again until the cheese melts.
• Slice the mushroom sandwich and serve hot.

GRILLED MUSHROOM SANDWICH WITH CITRUS MAYO

Steps:

• Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
• Preheat an outdoor grill for medium heat.
• Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
• To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.