Mushroom and Scallion Cheddar Melt
Photo by Noah Tanen
- Serves
- 1
- Prep Time
- 15 Minutes
This sandwich has all the hallmarks of a great lunch: quick, easy, delicious, and ultra-satisfying. All it takes is a cast iron pan and your favorite cheddar cheese. I prefer using oyster mushrooms and hand shredding them, their size and shape lends to being piled up irregularly like good deli meat. Be sure to get good color on both the mushrooms and the scallions. I like this sandwich on sliced and toasted crusty sourdough but this would also be delicious on a fresh baguette.
Ingredients
- 2 tablespoon unsalted butter, divided
- 2 slices crusty sourdough bread
- 1 tablespoon olive oil
- 1 cup oyster mushrooms, tough stems trimmed and shredded into bite-sized pieces
- 2 scallions, whites cut into 1 inch pieces and greens thinly sliced
- 3 ounce cheddar cheese, sliced
- Dijon mustard and mayonnaise for spreading
- 1/3 cup baby lettuce or spring mix
- Salt, pepper, and white wine vinegar for dressing
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Directions
- Step 1
Preheat a cast iron skillet over medium heat. Add 1 tablespoon of butter and let melt, coating the pan. Toast the sourdough bread slices in the butter on both sides. Remove bread from the pan and set aside, wiping out any crumbs or excess butter if necessary.
- Step 2
Add in the remaining fresh butter along with the olive oil followed by the oyster mushrooms. Cook, stirring often, until the mushrooms begin to brown.
- Step 3
Push the mushrooms to the side and add in the whites of the green onion. Cook, turning both the mushrooms and the scallions occasionally until they have developed good color. The mushrooms should be deeply golden brown and the green onions lightly charred.
- Step 4
Turn off the heat and form the mushrooms into a pile. Sprinkle over the sliced green onions and pile the cooked whites on top of the mushrooms. Add a layer of sliced cheddar cheese and place under a heated broiler for 2-3 minutes or until the cheese is just melted.
- Step 5
Spread one slice of bread with dijon mustard and the other with mayonnaise. Add the baby lettuce or spring mix to the mayonnaise slice. Dress the greens with salt, pepper, and vinegar to taste. Add the broiled mushroom-scallion-cheese mixture on top of the greens and close the sandwich with the other slice of bread. Serve immediately.