Cheddar Mushroom Open-Face Sandwich
Submitted by scarlett
Broiled open-face sandwich on dark rye with sauteed mushrooms, sharp cheddar, egg, and sliced tomatoes. A hot, savory lunch or snack that takes just 10 minutes from start to plate.
YIELD
6 servingsPREP
5 minCOOK
5 minREADY
10 minTen minutes. That’s the gap between you and a bubbling, golden open-face sandwich loaded with sauteed mushrooms and melted sharp cheddar on dark rye toast.
The mushrooms get a quick saute in butter, then get stirred with a beaten egg and oregano to create a thick, spreadable mixture that clings to the toast instead of sliding off. Top with thin tomato slices, a pinch of celery salt, and send the whole thing under the broiler until the cheese is molten and the edges of the bread start to crisp.
This is the kind of quick lunch that feels like a proper meal. Six slices means you can feed a small crowd or have seconds without guilt.
Kitchen Tips
- Chop the mushrooms small so the mixture spreads evenly across the toast. Big pieces won’t hold together as well.
- Watch the broiler closely. Five minutes is a guideline. Broilers vary wildly, and the line between golden and scorched is about 30 seconds.
- Use ripe, in-season tomatoes if you can. They soften under the broiler and add juicy sweetness against the sharp cheese.
Ingredients
Directions
Sauté the mushrooms in the butter until tender.
Remove from the heat and stir in the egg and oregano.
Stir in the cheddar cheese.
Spread about 3 Tbls of the mixture on each slice of toast.
Top each slice with 2 slices of tomato and sprinkle with celery salt to taste.
Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated.
Garnish with the parsley and serve.
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