Description

Mushroom Sandwich Melts are a savory and satisfying appetizer or snack featuring a delicious blend of sautéed mushrooms, onions, crispy bacon, and melted Mexican cheese on toasted French baguette slices. Perfectly baked to golden perfection and garnished with fresh parsley, these melts offer a rich combination of flavors and textures that are sure to delight your taste buds.

Ingredients

Scale

Vegetables and Aromatics

1 medium onion, diced
3 garlic cloves, pressed
24 oz (1 1/2 lbs) white mushrooms, diced
1/4 cup fresh chopped parsley, plus more for garnish

Dairy

2 Tbsp unsalted butter
8 oz Mexican cheese blend, finely shredded
2 Tbsp mayonnaise

Meat

8 oz bacon, chopped into thin strips

Bread and Seasoning

2 soft French baguettes, sliced into 1/2″ thick toasts
1/4 to 1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)

Cook Mode Prevent your screen from going dark

Instructions

Prep and Sauté Onion: Preheat your oven to 350˚F and line a large baking sheet with parchment paper. Heat a large non-stick skillet over medium heat, add 1 tablespoon of butter, then sauté the diced onion, stirring frequently until soft and lightly golden, about 5 to 7 minutes. Add the pressed garlic and cook for another minute until fragrant. Transfer the onion and garlic mixture to a mixing bowl.
Sauté Mushrooms: Using the same skillet over medium-high heat, add 1 tablespoon of butter and sauté the diced mushrooms until they are soft, and their juices have evaporated, about 10 to 12 minutes. Transfer the mushrooms to the mixing bowl with the onions and garlic.
Cook Bacon: In the same skillet, add the chopped bacon and sauté until browned and crispy, approximately 7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, then add it to the mixing bowl with the other ingredients.
Combine Filling: Add 2 1/2 cups of finely shredded Mexican cheese blend, 1/4 cup chopped parsley, 2 tablespoons mayonnaise, salt (1/4 to 1/2 teaspoon), and black pepper (1/4 teaspoon) to the bowl with the mushroom, onion, and bacon mixture. Stir everything thoroughly to combine all the flavors.
Assemble and Bake: Spoon the mixture generously onto the toasted 1/2-inch thick slices of French baguette, mounding and shaping it with the spoon. Arrange the filled toasts on the prepared baking sheet. Bake in the preheated oven at 350˚F for 15 minutes until the cheese is melted and bubbly. Garnish with additional fresh parsley if desired and serve warm.

Notes

Ensure mushrooms are well cooked and their liquid evaporated to avoid sogginess in the sandwich melts.
Adjust the salt and pepper according to your taste preference. Be mindful that the bacon and cheese add saltiness.
You can substitute Mexican cheese blend with a mix of Monterey Jack and cheddar if unavailable.
Serving these melts warm enhances the flavor and texture, as the cheese remains beautifully melted.
For a vegetarian option, omit bacon and consider adding sautéed bell peppers or spinach as a substitute.