When you can’t afford truffles…and you really wouldn’t know where to find them even if you could…you can still get that distinctive truffle flavor with a little galley magic: truffle oil and truffle salt. Check out this ultra rich, meat-free sandwich that even those who shy away from mushrooms will devour. At least most of them will.

Hot Mushroom & Swiss Sandwiches

For a print-friendly recipe, see below

1 lb. sliced Cremini Mushrooms
1 tablespoon EVOO
1 tablespoon butter
2 pressed garlic cloves
5 shallots, minced
2 teaspoons Herbs of Provence
1/2 teaspoon Truffle oil
1 to 2 teaspoons Truffle salt
fresh ground pepper
1 loaf of Crusty Bread
Spreadable butter
1 lb Alpine lace swiss
1 package Garlic Boursin Cheese
French mustard

Preheat your galley oven to 350º or higher. Finely chopped the shallots and mushrooms into two separate piles. Heat the EVOO and butter in a large pan. Add the chopped shallots and press 2 cloves of garlic into the pan. (if you don’t have a garlic press on board, mince as finely as you can and press down with the back of a knife.) Sauté for 2-3 minutes.

Add the mushrooms and continue to cook until well browned and thoroughly cooked, about 10 minutes. You don’t want to undercook the mushrooms, the long cooking brings out the flavor. Add the truffle oil, truffle salt, pepper and Herbs of Provence. Cook for another 3 minutes, stirring a few times. Take off the heat and set aside. Stir a few times to cool down a bit as you prepare the sandwiches.

Cut up your loaf of bread into 8 sandwich slices. Butter one side of each slice and place half of the slices on non-stick aluminum foil that is lining a pizza pan or cookie sheet. Then begin to build your sandwiches. Lay a couple large heaping spoonfuls of mushroom mixture on each of the 4 slices. Lay 2-3 slices of Alpine Lace Swiss on top. Now the key ingredient: Boursin Cheese. Spread at least 2 tablespoons of Garlic Boursin Cheese on the Alpine Lace. Spread mustard on the inside of the remaining 4 slices of bread and top each of the sandwiches, butter side up.

Cover with another piece of non-stick foil and seal completely. You may need two pieces of foil for this.

Bake for 15-20 minutes or until cheese is gooey and bread is crusty.

We Galley Pirates are big fans of one-handed meals, and although sandwiches typically fall into that category, you may opt for a fork and knife for this one! With apples on the side even the kids may try these sandwiches. (Or not.) But try it yourselves and let us know your thoughts!

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Hot Mushroom & Swiss Sandwiches

A luscious and gooey alternative to the boring day sail sandwich

Servings: 4 people

Ingredients

• 1 lb Sliced Cremini Mushrooms
• 1 tablespoon EVOO
• 1 tablespoon Butter
• 2 Garlic cloves pressed
• 5 Shallots minced
• 2 teaspoons Herbs of Provence
• 1/2 teaspoon Truffle oil
• 1 1/2 teaspoons Trufffle salt or to taste
• 2 teaspoons Fresh ground pepper
• 1 Loaf crusty bread
• Spreadable butter
• 1 lb Alpine Lace Swiss
• 1 package Garlic Boursin Cheese
• French mustard

Instructions

• Preheat your galley oven to 350º or higher. Finely chopped the shallots and mushrooms into two separate piles. Heat the EVOO and butter in a large pan. Add the chopped shallots and press 2 cloves of garlic into the pan. Sauté for 2-3 minutes.
• Add the mushrooms and continue to cook until well browned and thoroughly cooked, about 10 minutes. Add the truffle oil, truffle salt, pepper and Herbs of Provence. Cook for another 3 minutes, stirring a few times. Take off the heat and set aside. Stir a few times to cool down a bit as you prepare the sandwiches.
• Cut up your loaf of bread into 8 sandwich slices. Butter one side of each slice and place half of the slices on non-stick aluminum foil that is lining a pizza pan or cookie sheet. Then begin to build your sandwiches. Lay a couple large heaping spoonfuls of mushroom mixture on each of the 4 slices. Lay 2-3 slices of Alpine Lace Swiss on top. Now the key ingredient: Boursin Cheese. Spread at least 2 tablespoons of Garlic Boursin Cheese on the Alpine Lace. Spread mustard on the inside of the remaining 4 slices of bread and top each of the sandwiches, butter side up.
• Cover with another piece of non-stick foil and seal completely. You may need two pieces of foil for this.
• Bake for 15-20 minutes or until cheese is gooey and bread is crusty.

Notes