30-36 sandwich melts
Ingredients
- 1 medium onion diced
- 3 garlic cloves pressed
- 2 tablespoons butter
- 24 oz (1 1/2 lbs) white mushrooms, diced
- 8 oz Bacon, chopped in small pieces (optional)
- 2 tablespoons mayonnaise
- 1/4 to 1/2 teaspoon salt, to taste (remember the bacon has salt)
- 1/4 teaspoon black pepper, to taste
- 2 1/2 cups (8 oz) Mexican cheese blend, finely shredded
- 1/4 cup freshly chopped parsley plus more for garnish
- 2 soft French baguettes sliced into 1/2″ thick toasts
Directions
Preheat oven to 350 degrees and line large baking sheet with parchment paper.
Place a large non-stick skillet over medium heat. Add 1 tablespoon butter and chopped onion. Sauté stirring often until soft and lightly golden (5-7 minutes). Add garlic and stir until fragrant (1 minute). Transfer to mixing bowl.
In the same skillet over medium/high heat, add 1 tablespoon butter and sauté mushrooms until soft, juices are released and evaporated (10-12 minutes). Transfer mushrooms to the same mixing bowl.
Optional: Add bacon to the same skillet and sauté until browned (7 minutes). Transfer to paper towel lined plate to drain fat before adding to mixing bowl.
To the mixing bowl, add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 tablespoons mayonnaise, 1/4 to 1/2 teaspoon salt and 1/4 teaspoon pepper, or season to taste. Stir to combine.
Spoon generously onto toasts, using spoon to mound and shape the mixture. Bake at 350 degrees for 15 minutes. Garnish with more fresh parsley, if desired. Serve warm.
Recipe originally found on Natasha’s Kitchen.
If you include bacon, don’t add extra salt. The bacon already adds enough salt. The topping can be made ahead of time.
Nicole Flips for Food 