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Roasted Mushroom Sandwich with Arugula, Fontina, and Garlic Mayo

Roasted Mushroom Sandwich

While we were on vacation this summer, my son, daughter and I ate lunch at a cute little coffee shop in the mountains. They had some really fantastic sandwiches and my son asked if I could recreate this one we both loved so I decided to give it a try.

We were not 100% sure on the ingredients for this sandwich so I went with what sounded good. First I roasted 2 heads of garlic with some extra oil. The roasted cloves got added to the mushrooms on the sandwich, and I used the oil to make roasted garlic mayo. Caramelized onions sounded good too, so I made some quick ones. True caramelized onions take a ton of onions and a ton of time. Frying them at higher heat and then letting them reduce a bit at a lower temp results in semi-caramelized onions perfect for this sandwich.

I used brown crimini mushrooms tossed with olive oil, salt and thyme and roasted them at 400 degrees for about 20 minutes to get nice browned and flavorful mushrooms. Fontina is a great melting cheese and was perfect for a creamy element to this dish. Arugula adds a nice fresh element to all this delicious richness. I served these on fresh baked ciabatta rolls with a side of yummy cauliflower soup (will share that recipe soon) for a vegetarian meal. Anyone else noticed how crazy expensive meat has gotten? I loved that this meal cost very little and was still so tasty. Hope you will try these!


Roasted Mushroom Sandwich with Arugula, Fontina, and Garlic Mayo

Delicious roasted mushroom sandwich with arugula, fontina, garlic mayo and caramelized onions
Course Lunch, Main Course, Sandwich
Keyword Lunch, Main Dish, Sandwich
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 sandwich


  • 1 lb brown mushrooms or any mushroom
  • 3 tbsp olive oil
  • 1/2 tsp dried thyme
  • salt and pepper
  • 2 onions thin sliced
  • 2 heads of garlic
  • 1/4 cup olive oil
  • 4 rolls
  • arugula
  • 1/2 cup mayo
  • 3-4 oz shredded fontina cheese


For the onions:

  • Put a splash of oil in a frying pan and heat over medium high. Add the sliced onions and a pinch of salt and pepper and let them cook until they start to brown. Stir and cook until the liquid evaporates. Turn down the heat and let them start to caramelized for 10 minutes or so then remove from heat.

For the roasted garlic:

  • Layer two pieces of heavy duty foil and cut the tops off two heads of garlic. Place on the foil and cover with 1/4 cup oil and a sprinkling of salt.
  • Roast at 450 for 1 hour until you can smell the roasted garlic. Pour the oil into a container and squeeze the roasted garlic cloves out of the head.
  • Combine the mayo with 2 tbsp of the roasted garlic oil.
  • Wash and cut the mushrooms and toss with a tbsp of oil, 1/4 tsp salt and 1/2 tsp dried thyme on a baking sheet and bake at 400 for 20 minutes or until nicely browned.
  • Cut the rolls and place them on a parchment lined baking sheet. Place some of the mushrooms, roasted garlic, and onions on each roll and top with some shredded cheese. Place them in a 350 oven for 5 minutes or so to melt the cheese. Spread the mayo the top half of the bread and add some arugula and serve.
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