Portobello Mushroom and Thyme Melt Sandwich
Note: Roast up these meaty mushrooms for a delicious melt. For a vegan option, replace the butter and taleggio with olive oil and a handful of spinach; season well and it’s just as tasty. Taleggio is a semisoft cheese from cow’s milk, which varies in flavor from sweet to mushroom, depending on its age; it melts well. From “Melts,” by Fern Green.
• 8 to 9 oz. portobello mushrooms, cut into 1/4-in. thick slices
• 1 onion, sliced (preferably white, but any will do)
• 1 tbsp. fresh thyme leaves, divided
• 2 tbsp. olive oil
• 1/2 garlic clove, grated
• 2 tbsp. butter, room temperature
• 4 slices sourdough bread
• 3 1/2 oz. Taleggio, sliced (see Note)
• Salt and freshly ground black pepper
Heat oven to 400 degrees.
Scatter mushrooms and onion onto a baking tray, then sprinkle 1/2 tablespoon thyme over them and drizzle with the olive oil. Season and roast in the oven for 20 minutes.
Meanwhile, make the thyme butter by mixing together the remaining 1/2 tablespoon thyme with the grated garlic and butter.
Spread the thyme butter on one side of all the slices of bread, then lay them butter-side down. Divide the mushrooms and onions between 2 slices of the bread, top with the cheese, and season with salt and pepper.
Close the sandwiches with the other slices of bread, leaving butter side facing out.
Warm a skillet over medium heat and cook the sandwiches for 2 to 3 minutes on each side. Or, alternatively, toast them in a sandwich maker or panini press.
The bread should be toasted and golden, and the cheese melted.