A few weekends ago, my brother in law Oscar made these stuffed mushrooms he saw on Pinterest.
I had already tried an appetizer made into a sandwich recipe with the jalapeño popper sandwich. Remember? Now my wheels are turning for other appetizers made into sandwiches recipes.
For this sandwich, I sliced several mushrooms. I sautéed them in olive oil and when they were done cooking, I added salt and pepper. While the mushrooms were cooking, I combined softened cream cheese, shredded parmesan cheese, diced jalapeño, diced mushrooms, finely chopped green onion, turkey bacon bits (I first baked the turkey bacon according to packaging instructions). (I've mentioned I'm not big on measuring, but if you are, the original recipe for the spread is here- though I omitted the bread crumbs).
I arranged this sandwich by spreading the cream cheese mixture on each side of the multigrain ciabatta bread. Then I added the sautéed mushrooms to one side. I put the sandwich together and wrapped it in foil. I stuck it in the toaster oven at 425* for about 10 minutes.
So tasty. Even Jesse who doesn't "love" mushrooms said this was a good sandwich even with all the mushrooms in it.
** I am attempting to make 52 sandwiches. Read more about how this project got started here. See all the sandwiches I've made so far here.**