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 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: Burgers & Sandwiches
- Serving Size: 1 sandwich
- Calories: 571
- Fat: 37.3g
- Carbohydrates: 33.1g
- Fiber: 3.6g
- Protein: 24.9g