Open Faced Veggie Sandwich With Gruyere

Open Faced Veggie Sandwich
I find mushrooms very gratifying. ‘Paris’ mushrooms or as most call them ‘Button’ mushrooms are one of my favorites. This open faced sandwich is great for a Meatless Meal or even an elegant appetizer if served on a little round bread bite.

Open Faced Veggie Sandwich With Gruyère
8 oz pkg Paris mushrooms
1 onion
1 tbsp butter
3 fresh thyme sprigs
salt & pepper
1/2 cup dry white wine
4 cups baby spinach
1/2 cup unsalted vegetable broth
4 fresh Portuguese rolls
1 cup grated Gruyère cheese

Slice the mushrooms very thin and finely dice the onion. In a skillet over medium heat melt the butter. Add the mushrooms, onions and thyme and a pinch of salt & pepper. Cook slowly for about 15 minutes. Add the wine (I prefer Sauvignon Blanc) and cook until liquid is mostly gone. Remove thyme sprigs and discard. Add the spinach and cook until the spinach begins to wilt down. Add the vegetable stock and cook until evaporated. Taste to see if a little more salt & pepper are needed. Cut the rolls in half and place on a baking sheet. Top each half with veggie mixture and evenly cover each roll with the Gruyère. Place under broiler until the cheese is melted. Serve with some veggie fries and eat…Delicious!



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