Mushroom Spinach Melt
There are “in-a-pinch” sandwiches like peanut butter and jelly, turkey and cheese, or (and this was my favorite growing up) a single slice of bologna in between two slices of wonder bread. And while those kinds of sandwiches have their place, it’s creations like this mushroom spinach melt that takes the sandwich-for-lunch concept to a whole new level. Perhaps not the best choice to pack in your bag to take to work, but if you want a decadent bite on a random Saturday or Sunday this sandwich is for you.
It starts with mushrooms. Any mushrooms will do so pick your favorite or do as I did and opt for a mushroom mix that includes some shitake, portabello, and creminis plus some others that I can’t remember at this moment. Those mushrooms cook in a pan with some butter, herbes de Provence, and spinach. A splash of white wine goes in right at the end. Pile that mixture on sliced bread with a little mustard and plenty of Gruyere cheese. Next, it’s back to the pan where the sandwiches cook on both sides until the cheese is melted and the bread is a toasty golden brown.
It has the legs to stand alone for an amazing weekend lunch, but pair it with a bowl of tomato soup and you’ll have what I like to call a next-level lunch for the weekend.
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I call this a weekend sandwich. Mushrooms sauteed in butter, herbs, spinach, and a little white wine piled on bread and topped with plenty of Gruyere cheese. It’s next-level lunching at its best.
- 3 tablespoons unsalted butter, divided
- 4 ounces sliced mushrooms
- 1 teaspoon kosher salt
- 1/4 tsp herbes de Provence
- 1/2 cup frozen spinach (see note)
- 1 tablespoon Chardonnay
- 4 slices country-style white bread
- 1 tablespoon Dijon mustard
- 1 cup shredded Gruyere cheese
- Melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add the mushrooms and salt and cook the mushrooms for about 10 minutes. Add the spinach, herbs, and white wine, stirring until the wine is mostly evaporated. Transfer the mushroom mixture to a bowl and turn the heat off.
- Divide the mustard between the 4 slices of bread and spread into an even layer. Divide the cheese between the bread slices, layering over the mustard. Divide the mushroom mixture between two slices of bread, topping it off with the other bread slice with just the mustard and cheese.
- Turn the heat to medium-high and melt 2 tablespoons of butter in the skillet. Once it’s frothy, add the sandwiches and cook them for a few minutes on each side until golden brown on each side and the cheese is melted. Slice each sandwich in half and serve hot.
Look for bags of chopped frozen spinach instead of the blocks of frozen spinach. The bagged kind is so much easier to measure out and use in smaller amounts.
- Category: Sandwiches
- Method: Saute
- Cuisine: American
- Serving Size: 1 sandwich
- Calories: 571
- Sugar: 5.1g
- Sodium: 1950.1mg
- Fat: 37.3g
- Saturated Fat: 21.4g
- Unsaturated Fat: 13.6g
- Trans Fat: 0g
- Carbohydrates: 33.1g
- Fiber: 3.6g
- Protein: 24.9g
- Cholesterol: 105.2mg
Keywords: mushroom melt, gruyere melt, mushroom sandwich
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.