Best 3 Open Faced Mushroom Tomato And Goat Cheese Sandwich Recipes

Indulge in the tantalizing flavors of an open-faced mushroom, tomato, and goat cheese sandwich, a delectable symphony of textures and tastes. This culinary masterpiece begins with a toasted baguette slice, serving as a sturdy base for a flavorful medley of ingredients. Juicy tomatoes, earthy mushrooms, and creamy goat cheese come together in perfect harmony, while a drizzle of balsamic glaze adds a touch of sweetness and acidity.

In addition to the classic mushroom, tomato, and goat cheese combination, this article offers variations to suit every palate. For a vegetarian delight, try the roasted vegetable sandwich, featuring an array of colorful roasted vegetables nestled between two slices of toasted bread. Or, if you prefer a meaty option, the grilled chicken sandwich is sure to satisfy with its tender chicken breast, melted cheese, and crisp bacon.

For those seeking a lighter alternative, the open-faced tuna salad sandwich offers a refreshing twist, featuring a creamy tuna salad with a hint of lemon and fresh herbs. And for a sweet treat, the Nutella and banana sandwich is a delightful combination of chocolatey goodness and ripe banana slices, sandwiched between two slices of toasted bread.

No matter your preference, these open-faced sandwiches promise a delightful culinary experience. With easy-to-follow recipes and stunning visuals, this article will guide you through the process of creating these delectable dishes, allowing you to impress your friends and family with your culinary skills.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACED CHEESEBURGERS WITH MUSHROOMS AND ONIONS

Open-Faced Cheeseburgers with Mushrooms and Onions image

Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 25m

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
10 ounces white mushrooms, trimmed and thinly sliced
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
1 teaspoon red-wine vinegar
1 pound ground beef chuck
1 plum tomato, cored and cut lengthwise into 4 slices
2 ounces Fontina cheese, cut into 4 slices
4 slices sourdough bread (1 inch thick), toasted

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, 5 to 7 minutes; transfer to a bowl (reserve skillet).
Add onion and remaining tablespoon oil to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 5 to 7 minutes (if bottom of skillet becomes too dry, add a little water and scrape up browned bits). Return mushrooms to skillet; stir in vinegar and set aside.
Heat broiler, with rack set 4 inches from heat. Gently form meat into 4 3/4-inch-thick patties; season with salt and pepper. Place on a rimmed baking sheet, and broil 3 minutes.
Remove baking sheet; top burgers with tomato and cheese slices. Broil until cheese is melted and burgers are medium-rare, 1 to 2 minutes more. Serve burgers on toasted bread, with sauteed mushrooms and onion alongside.

OPEN-FACE SLICED PORK-N-MUSHROOM SANDWICH WITH GRAVY

Open-Face Sliced Pork-N-Mushroom Sandwich With Gravy image

This was a yummy meal that I threw together when there wasn't enough cube steak (that's what I made Mark that night) for the both of us for dinner. I have to say, what I made was very tasty. You can use any bread you want. I had mine on a buttered, warmed potato roll. I will post this for one serving, and you can adjust accordingly. (The gravy is simple, and the "how to" is in the directions.)

Provided by VickyJ

Categories Lunch/Snacks

Time 45m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 boneless pork chop
4 -5 large fresh mushrooms, sliced
2 tablespoons olive oil
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
salt and pepper
2 slices of warmed bread or 2 slices rolls, buttered

Steps:

-Preheat oven to 350.
Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
Poke a few holes to allow steam to escape.
Bake for 30 minutes.
A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.

OPEN-FACED MUSHROOM, TOMATO, AND GOAT-CHEESE SANDWICH

OPEN-FACED MUSHROOM, TOMATO, AND GOAT-CHEESE SANDWICH image

Categories Sandwich Cheese Sauté Vegetarian Quick & Easy

Number Of Ingredients 12

Ingredients

1/2 teaspoon olive oil
Cooking spray
1 cup thinly sliced onion, separated into rings
1 cup thinly sliced red bell pepper
1 (6-ounce) package portobello mushroom caps, thinly sliced
2 teaspoons red wine vinegar
1 teaspoon capers
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces goat cheese
3 (2-ounce) slices sourdough bread, toasted
9 (1/8-inch-thick) slices tomato

Steps:

Heat the oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and bell pepper; sauté 4 minutes. Add mushroom caps, and sauté 5 minutes or until tender. Remove pan from heat. Stir in the vinegar, capers, salt, and black pepper. Spread about 2 tablespoons cheese over each bread slice, and top each with 3 tomato slices and 2/3 cup mushroom mixture. Yield: 3 servings (serving size: 1 sandwich) NUTRITION PER SERVING CALORIES 410(22% from fat); FAT 10.2g (sat 4.9g,mono 3.1g,poly 1.1g); PROTEIN 16.7g; CHOLESTEROL 13mg; CALCIUM 133mg; SODIUM 922mg; FIBER 6.4g; IRON 4mg; CARBOHYDRATE 63.5g

Tips:

For the best flavor, use ripe, in-season tomatoes and mushrooms.
If you don't have fresh herbs, you can use 1/4 teaspoon of dried oregano or thyme.
If you don't have goat cheese, you can substitute mozzarella or feta cheese.
To make the sandwiches ahead of time, assemble them and wrap them tightly in plastic wrap. Store them in the refrigerator for up to 24 hours.
When you're ready to serve the sandwiches, brush them with olive oil and grill them for a few minutes per side, or until the bread is golden brown and the cheese is melted.

Conclusion:

Open-faced mushroom, tomato, and goat cheese sandwiches are a delicious and easy-to-make lunch or dinner option. They're perfect for using up leftover grilled mushrooms and tomatoes, and they're also a great way to get your daily dose of vegetables. With just a few simple ingredients, you can create a sandwich that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give this recipe a try.