By Chris December 29, 2019

Sandwiches have to be by far one of the most versatile foods there is. From hot sandwiches to cold sandwiches, overstuffed, or light and fit. Millions of combinations of ingredients can be used to make a complete meal in one little or big, portable, hand-held meal that can be on-the-go friendly if you choose. I love me a good sandwich any day of the week, and find it fits the bill being both hearty and satisfying. And, it is a great option for breakfast, lunch, dinner, and even as a snack.

I was inspired to create my sauteed mushroom and arugula sandwich on a trip to my local farmer’s market one Saturday morning. I love going to the farmer’s market. I always view it as a culinary adventure. My husband and I usually get there about 9 am. We enjoy browsing the vendor’s wares and chit chatting with them. There’s so much to learn and discover. There really is something so humbling about seeing the people that grow the food you eat. Their life’s work readily available for you to transform into something delectably satisfying, and I almost always go home introduced to something new! (that’s my favorite part). With just five ingredients, I created this sandwich, which is both delicious and healthy and satisfying to boot!

Multigrain bread, arugula, wild mushrooms, sliced Havarti, and black garlic. Thats it.

I start by sauteeing the mushrooms in a tablespoon of olive oil in a medium size pan over medium-low heat. I sprinkle with about a half teaspoon of salt and a quarter teaspoon of black pepper, only after it has been cooking for a few minutes. Mushrooms contain water, and if you hit them with salt right away they will get mushy and watery and lack flavor. Its best to wait to season the mushroomas after a few minutes of cooking so they get a nice caramelization on them. That is what gives them the flavor, and you don’t want to over season them and compromise their earthy, woodsy flavor. I add a small chopped clove of black garlic that I found on my trip to the farmer’s market. A little goes a long way and adds an elevated flavor profile that’s unexpectedly welcomed.

Once the mushrooms are done cooking, I assemble the sandwich. Bread, then cheese, mushrooms are next, top with a handful of peppery arugula, top with another slice of cheese and a slice of bread and you are ready for the next step!

In the same skillet as you cooked the mushrooms, (because who wants a pileup of pans to wash? See…I think of you…lol) place a small pat of butter, and over medium-low heat add the sandwich. Let it cook for about three minutes or until golden and flip over, letting the other side get golden and crispy. There you have it! A delicious, healthy sandwich that satisfies and highlights the fresh quality ingredients of your farmer’s market finds!

Recipe

Ingredients:

  • Two slices of bread of your choice ( I used gluten free multigrain )
  • Two slices of Havarti cheese ( I love the creaminess of this cheese and delicate, nutty flavor)
  • About a cup of rough chopped wild mushrooms (any mushroom you like can be used)
  • A handful of rough chopped arugula
  • 1 clove of black garlic (regular garlic can be used)
  • 1 tablespoon of olive oil
  • 1 pat of butter
  • Salt and pepper to taste

Directions:

Add 1 tablespoon of olive oil to a medium size skillet over medium-low heat. Add the mushrooms and cook for about 3-4 minutes. Sprinkle with salt and pepper and add the chopped garlic. Stirring frequently, cook for about another 4 minutes. Set aside. Build your sandwich by placing a slice of bread down and topping it with a slice of cheese. Then add the sautéed mushrooms, top with arugula, the last slice of cheese. and finally a slice of bread. Place the pat of butter in the pan, and over medium-low heat place the sandwich on the melted butter. Cook for about 4 minutes or until golden brown. Flip and cook for another 3-4 minutes or until golden brown and cheese is melted.

I hope you enjoyed this post and try this sandwich.

Let me know in the comments below !!!

Thanks!

Chris