Roasted Mushroom Sandwich with Arugula, Fontina, and Garlic Mayo
Delicious roasted mushroom sandwich with arugula, fontina, garlic mayo and caramelized onions
Ingredients
- 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
Instructions
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.