Open Faced Mushroom Tomato And Goat Cheese Sandwich Recipes

GRILLED CHEESE AND MUSHROOM SANDWICH

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

Grilled Cheese and Mushroom Sandwich image

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.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

Ingredients

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

OPEN-FACED GRILLED CHEESE AND TOMATO SANDWICH

Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 3 open-faced sandwiches

Number Of Ingredients 4

Open-Faced Grilled Cheese and Tomato Sandwich image

Steps:

Toast the bread rounds in a toaster oven.
Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.
Top cheese with tomato slices. Season with salt and pepper to taste.

Ingredients

3 slices organic bread, cut into 1-inch-thick rounds
1 tomato, sliced 1/2 inch thick
6 slices white cheddar cheese, cut into triangles
Coarse salt and freshly ground pepper

OPEN-FACED TOMATO AND CHEDDAR GRILLED CHEESE

Open-face sandwiches make an easy lunch for a crowd.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Serves 4 to 6

Number Of Ingredients 6

Open-Faced Tomato and Cheddar Grilled Cheese image

Steps:

Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet. Drizzle with 3 tablespoons oil, and season with salt and pepper. Broil until tomatoes are soft, about 5 minutes.
Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
Arrange tomatoes over bread, slightly overlapping. Top with cheese. Place on baking sheet; broil until cheese has melted and is bubbling, 1 to 2 minutes.

Ingredients

4 small tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
1 baguette, halved lengthwise
6 ounces extra-sharp cheddar cheese, thinly sliced