• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Creamy Sausage and Mushroom Sandwiches

Weekends are a great time for sandwiches. They’re quick to prepare, easy to assemble, and can be made multiple times and as needed. Since sandwiches are simple, it’s important to use great ingredients – fresh vegetables, good quality meats, and well made breads. I used inspiration from my mother for this sandwich – she made a delicious crostini over the holidays using mushrooms, herbs, and Boursin cheese. I thought I would add some meat to round out the sandwich, but it could easily be made without or with more vegetables to be vegetarian.

Creamy Sausage and Mushroom Sandwiches

Served 2.
Leftover Potential: If the bread is re-crisped, the whole dish should be fine. Reheat the mushroom mixture on the stove or in the microwave. Made 1 sandwich after the initial meal.

1 baguette
olive oil, as needed

1 Tbsp olive oil
1/2 onion, finely sliced
1 scallion, finely sliced
1 box mushrooms, chopped
2 cloves garlic, finely minced
3 sausages, cooked, chopped***
1/2 cup soft cheese***
fresh herbs (rosemary, thyme, sage), as desired
salt, as needed
pepper, as needed

1. Set the oven on the broil setting. Cut the baguette into 4″ pieces and cut in half. Remove some of the dough to make more room for the filling.
2. Drizzle the bread with olive oil and place in the oven. Allow to toast until brown, then lower the heat and keep warm.
3. Heat the olive oil in a large saute pan over medium high heat. Add the onion and the scallion, and cook until lightly browned.
4. Add the mushrooms and the garlic, cook until the mushrooms are soft and the garlic is fragrant. Reduce the heat, and add the sausage, allow it to re-heat thoroughly. When the whole mixture is hot, remove from heat.
5. Place the cheese in a large bowl, and cover with the warm mushroom mixture. Mix to combine.
6. Fill the baguette with mushroom mixture and press closed. Serve warm.
***I used the leftover sausages and Boursin from the raviolis I made in my Chicken and Ravioli Soup. Any type of sausage or soft cheese would work nicely.

One Response

  1. Sounds great! I love hot sandwiches and I love sandwiches that aren’t dry, but I hate mayonnaise. So this ticks a few boxes!

    I know you say that any sausage will do, but what is your favourite world sausage out there? I’m collecting opinion at http://discoverunearthed.wordpress.com – I’m a semi-cured chorizo man myself…

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