Indulge in the savory delight of our Mushroom Ricotta Open-Faced Sandwich, a culinary masterpiece that elevates the humble sandwich to gourmet status. This recipe combines earthy mushrooms, creamy ricotta, and nutty Gruyere cheese atop thick slices of rustic bread, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you’re hosting a brunch or seeking a satisfying lunch, this dish is sure to impress with its simplicity and elegance.
Every weekend, my husband eagerly anticipates our Sunday brunch tradition, where I whip up our favorite Mushroom Ricotta Open-Faced Sandwiches. It all started when we stumbled upon this recipe during a cozy winter evening browsing through cookbooks. Intrigued by the combination of mushrooms and ricotta, we decided to give it a try. From the first bite, we were hooked! Now, it’s a staple in our household, cherished not only for its deliciousness but also for the memories we’ve created around it. Whether it’s a lazy weekend morning or a special occasion, these sandwiches never fail to bring joy to our little family.
Why This Savory Mushroom Ricotta Melt:
- A harmonious blend of earthy mushrooms, creamy ricotta, and nutty Gruyere cheese.
- Simple yet sophisticated, perfect for brunches, lunches, or light dinners.
- Thick slices of rustic bread provide a hearty base for the flavorful toppings.
- Versatile and customizable – experiment with different mushroom varieties or add your favorite herbs for a personalized touch.
Ingredients:
- Nonstick cooking spray
- 15 g (1 tbsp) extra virgin olive oil
- 1 large onion, diced
- 680 g (24 oz) mushrooms, sliced
- 2 cloves garlic, minced
- 425 g (15 oz) container ricotta
- 30 g (2 tbsp) minced chives (divided)
- 4 slices rustic-style bread (sliced thick)
- 115 g (1 cup) shredded Gruyere cheese
- Kosher salt
- Pepper
Directions:
- Preheat oven to 425°F (220°C). Spray a baking sheet with nonstick cooking spray.
- Heat olive oil in a large skillet over medium-high heat.
- Add onion to the pan and sauté until browned, stirring frequently.
- Stir mushrooms into the pan and cook, stirring often, until mushrooms are almost completely browned.
- Reduce heat to medium and allow the pan to cool for a couple of minutes.
- Mix garlic into mushrooms and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Remove mushrooms from heat, then season generously with salt and pepper. Set aside.
- Combine ricotta with 15 g (1 tbsp) chives, then season to taste with salt and pepper.
- Lightly brush one side of each bread slice with olive oil. Place slices oil side down on the baking sheet.
- Top each bread slice with ricotta, then mushrooms. Sprinkle with Gruyere cheese.
- Bake sandwiches for about 15 minutes, or until toppings are hot and bread is browned on the bottom.
- Remove sandwiches from the oven, then sprinkle with the remaining 15 g (1 tbsp) chives.
- Serve immediately and enjoy!
Notes: For a lighter option, you can use whole grain bread instead of rustic bread. Additionally, feel free to experiment with different types of cheese for varied flavor profiles.
