Roasted Mushroom Sandwich with Arugula, Fontina, and Garlic Mayo
Delicious roasted mushroom sandwich with arugula, fontina, garlic mayo and caramelized onions
- 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
- 1/2 cup mayo
- 3-4 oz shredded fontina cheese
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.