Mushroom Sandwich Melts with Cheddar and Thyme
Mushroom sandwich melts are open-faced toasts with a savoury topping and melted cheese.
Mushroom sandwich melts are open-faced toasts with a savoury topping and melted cheese. Browning the mushrooms first concentrates their flavour and removes the liquid that would otherwise soak the bread. This meat-free version uses onion and thyme rather than bacon, with cheddar for a clear, savoury finish. Choose sturdy bread and toast it lightly before adding the topping. The final grill stage is brief, so stay near the oven and watch the cheese rather than relying on a timer alone.
Recipe at a glance
Yield: 4 open-faced sandwiches. Prep: 15 minutes. Cook: 20 minutes. Total: 35 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.
Equipment
Wide skillet, metal grill tray, spatula, oven grill or broiler.
Ingredients and directions
Recipe card
Mushroom Sandwich Melts with Cheddar and Thyme
Equipment: Wide skillet, metal grill tray, spatula, oven grill or broiler.
Ingredients
Instructions
Brown the mushrooms
Heat 1 tablespoon oil in a wide skillet over medium-high heat. Add mushrooms and cook for 7–9 minutes until their liquid evaporates and the edges brown.
Add the onion
Add onion and remaining oil. Cook 5 minutes until softened, then stir in garlic, thyme, salt and pepper for 1 minute.
Toast the bread
Heat the oven grill or broiler. Place bread on a metal tray and toast lightly on both sides, watching closely.
Melt the topping
Divide the mushroom mixture among the toasts, add cheddar and grill for 2–4 minutes until bubbling. Keep the tray safely below the element and remove as soon as the cheese melts.
Doneness checks
Mushroom moisture has evaporated and cheese bubbles over crisp toasted bread.
Helpful tips
- Use a wide pan so mushrooms brown instead of steam.
- Wait for released liquid to evaporate before topping bread.
- Toast both faces of the bread lightly.
- Watch the grill continuously once the cheese is added.
Troubleshooting
- The mushroom liquid was not fully cooked away, or the bread was too thin. Brown the filling and pre-toast a thick slice.
- Wait for released liquid to evaporate before topping bread.
Serving ideas
- Serve with tomato soup.
- Cut each toast in half beside a green salad.
- Offer as a warm lunch with pickles.
- Make smaller toasts for an appetizer plate.
Substitutions
Mozzarella gives a milder, stretchier topping. Button or chestnut mushrooms both work; avoid waterlogged mushrooms.
Variation
Add 1 tablespoon chopped parsley after cooking the mushrooms for a fresher finish.
Make ahead
Cook the mushrooms a day ahead and refrigerate. Toast and melt the sandwiches immediately before serving.
Storage and reheating
Refrigerate cooked mushroom topping for up to 3 days. Reheat to 74°C (165°F) before adding to fresh toast. Assembled melts soften in storage.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Why is the bread soggy?
The mushroom liquid was not fully cooked away, or the bread was too thin. Brown the filling and pre-toast a thick slice.
Can I use sliced sandwich bread?
Yes, but it is less sturdy. Toast it well and use a thinner layer of filling.
How to tell when it is ready
Mushroom moisture has evaporated and cheese bubbles over crisp toasted bread.
Tips
- Use a wide pan so mushrooms brown instead of steam.
- Wait for released liquid to evaporate before topping bread.
- Toast both faces of the bread lightly.
- Watch the grill continuously once the cheese is added.
Troubleshooting
- The mushroom liquid was not fully cooked away, or the bread was too thin. Brown the filling and pre-toast a thick slice.
- Wait for released liquid to evaporate before topping bread.
Substitutions
- Mozzarella gives a milder, stretchier topping. Button or chestnut mushrooms both work; avoid waterlogged mushrooms.
Variations
- Add 1 tablespoon chopped parsley after cooking the mushrooms for a fresher finish.
Serving suggestions
- Serve with tomato soup.
- Cut each toast in half beside a green salad.
- Offer as a warm lunch with pickles.
- Make smaller toasts for an appetizer plate.
Make ahead
Cook the mushrooms a day ahead and refrigerate. Toast and melt the sandwiches immediately before serving.
Storage
Refrigerate cooked mushroom topping for up to 3 days. Reheat to 74°C (165°F) before adding to fresh toast. Assembled melts soften in storage.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Why is the bread soggy?
The mushroom liquid was not fully cooked away, or the bread was too thin. Brown the filling and pre-toast a thick slice.
Can I use sliced sandwich bread?
Yes, but it is less sturdy. Toast it well and use a thinner layer of filling.
More recipes to try
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