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 Gruyere
1 small package Paris mushrooms sliced very thinly
4 cups baby spinach
1 onion finely diced
1 Tbs butter
1/2 cup dry white wine (Sauvignon Blanc)
1/2 cup unsalted chicken broth
Fresh thyme sprigs, about 3
salt & pepper
1 cup grated good Gruyere cheese
4 fresh Portuguese rolls

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 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 chicken stock and cook that away. Taste to see if a little more salt & pepper are needed. Cut the rolls in half and place on a cookie sheet. Top each half with veggie mixture and evenly cover each roll with the cheese. Place under broiler until the cheese is melted. Serve with some veggie fries and eat…Delicious!



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2 thoughts on “Open Faced Veggie Sandwich With Gruyere

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