A satisfying hot sandwich layered with deeply browned cremini mushrooms, sweet onion, Dijon mustard, and fully melted vegetarian Swiss cheese.
$15.58
Per Serving
$7.79
Total
35 min
Prep
10 min
Cook
25 min
Difficulty
medium
Servings
$50.71
9 to buy · 1 you have
8 ounces cremini mushrooms
8 oz$2.89 per packagePackage use: 100%Product match100%
2 rolls store-bought sub rolls
Martin's · 6 ct / 20 oz$4.79 per packagePackage use: 100%Product match100%
4 ounces Swiss cheese made without animal rennet
Sargento · 6.84 oz$3.50 per packagePackage use: 58%Product match58%
5 ounces yellow onion
3 lb$3.39 per packagePackage use: 10%Product match10%
2 teaspoons Dijon mustard
Maille · 7.5 oz$5.79 per packagePackage use: 5%Product match5%
1 clove garlic
Kroger · 6 oz$2.99 per packagePackage use: 2%Product match2%
2 tablespoons olive oil
Bertolli · 50.7 fl oz$20.992%
1/4 teaspoon dried thyme
Private Selection · 0.78 oz$3.59 per packagePackage use: 1%Product match1%
1/2 teaspoon fine salt
Morton · 26 oz$1.99 per packagePackage use: 0%Product match0%
1/4 teaspoon ground black pepper
McCormick · 6 oz$10.29 per packagePackage use: 0%Product match0%
Spatula
Baking Sheet
Measuring Spoons
Cutting Board
Skillet
Chef’s knifeCutting BoardChef’s knifeWipe the mushrooms clean and slice them 1/4 inch thick. Peel and thinly slice the onion, mince the garlic, and split the sub rolls lengthwise without cutting completely through.
SpatulaSkilletHeat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook undisturbed for 4 minutes. Stir and continue cooking for 4 to 5 minutes, until well browned. Transfer the mushrooms to a plate.
Keep the skillet handle turned away from the edge of the stove.
SpatulaSkilletAdd the remaining 1 tablespoon olive oil and the onion to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until tender and browned at the edges. Add the garlic and cook for 30 seconds.
Keep the skillet handle turned away from the edge of the stove.
SpatulaSkilletReturn the mushrooms to the skillet. Add the thyme, salt, and black pepper; cook for 1 minute, stirring to combine. Remove the skillet from the heat.
Baking SheetPosition an oven rack about 6 inches below the broiler and preheat the broiler to high. Arrange the opened rolls cut-side up on a baking sheet. Broil for 1 to 2 minutes, until lightly toasted.
Watch the rolls continuously under the broiler because they can burn quickly.
Use oven mitts when handling the hot baking sheet.
Spread 1 teaspoon Dijon mustard inside each roll. Divide the mushroom mixture between the rolls and top each with 2 ounces thinly sliced Swiss cheese.
Baking SheetBroil the open sandwiches for 1 to 2 minutes, watching closely, until the cheese is completely melted and beginning to bubble. Close the sandwiches, rest for 1 minute, and serve hot.
Watch the sandwiches closely under the broiler because the rolls can burn quickly.
Use oven mitts when handling the hot baking sheet.
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