Mushroom Ricotta Open-Faced Sandwich Recipe
This Mushroom Ricotta Open-Faced Sandwich is a delightful and savory dish featuring sautéed mushrooms and caramelized onions paired with creamy ricotta, fresh chives, and melted Gruyere cheese on rustic bread. Perfect for a comforting lunch or light dinner, it offers a harmonious blend of textures and flavors baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 24 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons minced chives (divided)
Dairy
- 1 (15-ounce) container ricotta cheese
- 1 cup shredded Gruyere cheese
Pantry Items
- 1 tablespoon extra virgin olive oil
- Olive oil for brushing bread
- Nonstick cooking spray
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Bakery
- 4 slices rustic-style bread, sliced thick
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and spray a baking sheet with nonstick cooking spray to prevent sticking.
- Sauté Onions: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté, stirring frequently, until the onions are browned and caramelized, enhancing their sweetness.
- Cook Mushrooms: Add the sliced mushrooms to the skillet with the onions. Cook, stirring often, until the mushrooms are mostly browned and their moisture has evaporated to develop rich flavor.
- Cool Down and Add Garlic: Reduce the heat to medium and let the pan cool slightly for a couple of minutes to avoid burning the garlic.
- Add Garlic and Season: Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant, stirring constantly. Remove the mushroom mixture from heat and season generously with kosher salt and freshly ground black pepper. Set aside.
- Prepare Ricotta Mixture: In a bowl, combine the ricotta cheese with 1 tablespoon of minced chives. Season with salt and pepper to taste and mix well.
- Prepare Bread: Lightly brush one side of each bread slice with olive oil. Place the slices oil side down on the prepared baking sheet to create a crispy base.
- Assemble Sandwiches: Spread a generous layer of the ricotta mixture over each slice of bread, then top evenly with the sautéed mushroom and onion mixture. Sprinkle each sandwich with shredded Gruyere cheese for a creamy, melty finish.
- Bake: Bake the sandwiches in the preheated oven for about 15 minutes, or until the toppings are hot and bubbly and the bottom of the bread is browned and crisp.
- Garnish and Serve: Remove the sandwiches from the oven and sprinkle with the remaining 1 tablespoon of minced chives for a fresh pop of color and flavor. Serve immediately and enjoy your warm, flavorful open-faced sandwiches!
Notes
- You can use cremini, white button, or portobello mushrooms based on your preference; mixing varieties adds depth of flavor.
- For extra richness, consider adding a drizzle of truffle oil before serving.
- Your bread choice affects texture—rustic sourdough or country-style bread works best for crispness and heartiness.
- These sandwiches are best enjoyed fresh but can be reheated briefly in the oven to restore crispness.
- Feel free to customize with additional herbs like thyme or rosemary for added aroma.
Keywords: Mushroom ricotta sandwich, open-faced sandwich, vegetarian lunch, baked sandwich, Gruyere cheese sandwich, caramelized onion sandwich
