Caramelized Mushroom and Onion Melt Sandwich

I know there is all this hype around ‘Grilled Cheese Sandwich Month’ going on right now, and I love that people get excited about that. Don’t get me wrong, I am in favor of awesome grilled cheese sandwiches, and I believe melts are right up there with the grilled cheese, heck, they should be in the same category as the grilled cheese, right?  You might have seen recipes of mine such as the Monte Cristo, the Beef and Cheddar Melt, the Korean Grilled Cheese, the Perfect Grilled Cheese, or heck, even the Shrimp Rangoon Grilled Cheese. As you can see, I love grilled cheese sandwiches, and that is why I am pleased to provide you a recipe for my recent creation, the caramelized mushroom and onion melt. This sandwich is a thing of beauty.

Caramelized Mushroom and Onion Melt Sandwich Recipe

Ingredients:

  • 2 Stecca’s, or your favorite rustic sandwich bread, sliced in half, lengthwise
  • 3 tbsp unsalted butter
  • 1 tsp salt
  • 1 pinch of cracked black pepper
  • 16 oz cremini mushrooms, stems removed, cleaned, and quartered
  • 2 small onions, halved, thinly sliced
  • 1 whole jalapeno pepper, seeds removed, thinly sliced
  • 1/2 tbsp fresh rosemary, finely minced
  • 4 slices baby swiss cheese
  • 4 slices harvarti cheese
  • 2 tbsp mayonnaise
  • Fresh greens, lightly tossed in olive oil, optional

Start by getting a large, nonstick skillet on medium heat. Toss in the mushrooms, onions, jalapeno, and rosemary. Season with salt and pepper, and add in one tablespoon of the butter. Let this just cooke for a couple of minutes, then give it a good flip, or stir, whatever you are comfortable with. Lower the heat a bit, and continue to cook for about 20 minutes, stirring or flipping along the way. Your goal is to bring out those natural sugars and caramelize the mushrooms, and onions. The mixture will reduce in size as well. Once caramelized, set it aside.

How to make a caramelized mushroom and onion melt sandwich

Take the remaining butter and lightly butter all four slices of the bread. My skillet only holds two slices, so I laid them butter side down in a large, nonstick skillet on medium heat. Cook them until they are nice and toasted. Repeat with the remaining two slices.

Preheat your oven to 325 degrees.

Once toasted, lather the bottom stecca, or one slice of each bread with mayonnaise. Cover with two slices of swiss cheese, then top with the caramelized mushroom mixture. Top that with the two slices of harvarti cheese, then top with the other slice of bread.

Repeat with the other sandwich.

Place these onto a baking sheet and place into the oven for about 5-7 minutes, or until the cheese is nice and melted.

To plate, slice in half on the diagonal, and serve with a nice green salad.

Biting into this sandwich is freaking delicious. You get that wonderful earthiness from the caramelized mushrooms and the sweetness from the onions. Then boom, you get that flavor from the rosemary as a nice surprise. This was everything I was looking for when I came up with the idea, and that bread, well, don’t even get me started on that. Those steccas are not only super easy to make, but probably the best sandwich bread I have had, and that’s no lie.

Caramelized Mushroom and Onion Melt Sandwich
Author: 
Recipe type: Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A simple and delicious vegetarian sandwich that is loaded with flavor.
Ingredients
  • 2 Stecca's, or your favorite rustic sandwich bread, sliced in half, lengthwise
  • 3 tbsp unsalted butter
  • 1 tsp salt
  • 1 pinch of cracked black pepper
  • 16 oz cremini mushrooms, stems removed, cleaned, and quartered
  • 2 small onions, halved, thinly sliced
  • 1 whole jalapeno pepper, seeds removed, thinly sliced
  • ½ tbsp fresh rosemary, finely minced
  • 4 slices baby swiss cheese
  • 4 slices harvarti cheese
  • 2 tbsp mayonnaise
  • Fresh greens, lightly tossed in olive oil, optional
Instructions
  1. Start by getting a large, nonstick skillet on medium heat. Toss in the mushrooms, onions, jalapeno, and rosemary. Season with salt and pepper, and add in one tablespoon of the butter. Let this just cooke for a couple of minutes, then give it a good flip, or stir, whatever you are comfortable with. Lower the heat a bit, and continue to cook for about 20 minutes, stirring or flipping along the way. Your goal is to bring out those natural sugars and caramelize the mushrooms, and onions. The mixture will reduce in size as well. Once caramelized, set it aside.
  2. Take the remaining butter and lightly butter all four slices of the bread. My skillet only holds two slices, so I laid them butter side down in a large, nonstick skillet on medium heat. Cook them until they are nice and toasted. Repeat with the remaining two slices.
  3. Preheat your oven to 325 degrees.
  4. Once toasted, lather the bottom stecca, or one slice of each bread with mayonnaise. Cover with two slices of swiss cheese, then top with the caramelized mushroom mixture. Top that with the two slices of harvarti cheese, then top with the other slice of bread.
  5. Repeat with the other sandwich.
  6. Place these onto a baking sheet and place into the oven for about 5-7 minutes, or until the cheese is nice and melted.
  7. To plate, slice in half on the diagonal, and serve with a nice green salad.
  8. Biting into this sandwich is freaking delicious. You get that wonderful earthiness from the caramelized mushrooms and the sweetness from the onions. Then boom, you get that flavor from the rosemary as a nice surprise. This was everything I was looking for when I came up with the idea, and that bread, well, don't even get me started on that. Those steccas are not only super easy to make, but probably the best sandwich bread I have had, and that's no lie.

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Caramelized Mushroom and Onion Melt Sandwich

  1. I am drooking over this one. You win the crown for King of the Grilled Cheese. ONe thing, do you hae directions for 24 hour crockpot carmelized onions>

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>