Hot Cheese Sandwich with Portobello Mushroom and Arugula

It was so damn good, I almost forgot to take a picture of it.

As per my norm, I didn't make what I had planned. Not because I didn't want to, but because, yet again, I didn't have all the ingredients (my goat cheese was moldy). Quick switch to a backup plan drawing on fond memories of undergraduate school at a little cafe off of campus named Les Amies where I would order hot cheese sandwiches and a frosty cold Shiner Bock.

Servings: 2
Prep time: 20 mins or so
  • 2 ciabbata hoagie rolls
  • 1/2c softened cream cheese
  • 1T milk
  • 2 cloves minced garlic
  • 1T chopped fresh each thyme, rosemary, and basil
  • 1 slice Swiss or Provolone cheese (enough to cover one half of sandwich completely)
  • 1 large portobello mushroom, cleaned and sliced into lengths
  • 24 rings of thinly sliced red onion
  • 1c arugula
  • 2T olive oil
  • 2T balsamic vinegar
  1. Preheat oven to broil. Heat saute pan over med-high heat. Add olive oil.
  2. Add mushrooms to oil. Salt and pepper generously. Add balsamic vinegar and cook until mushrooms have shrunk and are darkened with moisture. Remove from heat and set aside.
  3. In a small bowl, combine cream cheese, milk, garlic, and herbs.
  4. Spread cheese mixture on one half of each sandwich. Layer with cheese slice, mushrooms, and onion rings.
  5. Place both halves of the sandwich face-up on a grilling rack and broil for 5 minutes, or until the half with no toppings is a light, golden brown.
  6. Remove sandwiches from oven and drizzle dry side with olive oil. Place a handful of arugula on top of the toppings serve!

Supa delish!!


  1. We were supposed to have Shiner Bock with that? Wish I'd known that! (This sandwich was awesome!)

  2. My goodness! That looks fabulous!

    Thanks for stopping by my blog earlier today!