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
