Golden Onion & Mushroom Melt

 

Sometimes a sandwich is so good that I just can’t wait to dig in, making it tough to snap that perfect blog-worthy shot. Let’s face it, I've got this hot, gooey masterpiece fresh from the skillet, and the urge to eat it is real! So, I’m sorry if these photos don’t quite do it justice because this Golden Onion & Mushroom Melt is pure comfort food bliss, with sweet caramelized onions, savory mushrooms, and melty Swiss cheese nestled between crispy sourdough. The flavors are bold, the prep is simple, and the result is a sandwich that’s worth every bite, camera-ready or not.

Golden Onion & Mushroom Melt 

1 large yellow onion, thinly sliced

1½ T. olive oil, divided

½ t. butter

½ t. brown sugar

¼ t. balsamic vinegar

½ lb. cremini mushrooms, sliced

1 clove garlic, minced

½ T. fresh thyme (or ¼ t. dried thyme)

2 T. dry white wine (NOT optional)

Salt and freshly ground black pepper to taste

2 slices sourdough bread

2 oz. Swiss cheese, thinly sliced

1 T. butter, softened

½ T. Dijon mustard

In a skillet, heat 1 tbsp olive oil and ½ tbsp butter over medium-low heat. Add sliced onion and cook, stirring occasionally, for 20-30 minutes until golden brown. Stir in brown sugar and balsamic vinegar, cook for 2 minutes, then season with salt and pepper. Set aside.

In the same skillet, heat ½ tbsp olive oil over medium-high heat. Add mushrooms and cook for 8-10 minutes until browned. Add garlic, thyme, and white wine (if using), cooking for 1-2 minutes until the wine evaporates. Season with salt and pepper.

 Butter one side of each bread slice.On the unbuttered side of one slice, spread Dijon mustard (if using), then layer with Swiss cheese, caramelized onions, and mushrooms. Top with the second slice, buttered side up.

 In a clean skillet over medium-low heat, cook the sandwich for 3-5 minutes per side until the bread is golden and the cheese is melted. Cover the skillet to help the cheese melt.

 Cut the sandwich in half and enjoy immediately while it’s hot and melty!

The Golden Onion & Mushroom Melt is the ultimate comfort food. The onions, slow-cooked to sweet perfection, pair beautifully with earthy mushrooms and nutty Swiss cheese. Sourdough bread adds a tangy crunch, and a touch of Dijon mustard brings a subtle zing. It’s an easy recipe that feels gourmet, perfect for a cozy lunch or quick dinner. Plus, it’s vegetarian-friendly and endlessly customizable—swap cheeses or add a sprinkle of red pepper flakes for a kick!

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Mediterranean Harvest Open-Faced Sandwich

 

I tend to go a little crazy in the produce department. I love produce; the various sizes, shapes, and colors always attract me. There’s nothing that pleases me more than an artfully arranged produce department. As a consequence, I tend to buy more than I need so I’m always looking for new ways to use things. Today I was in the mood for a sandwich, and was leaning toward my “go to” veggie sandwich, the recipe of which you can find here. Instead, I decided to make it open-faced so that I could enjoy the textures and colors, as well as the taste. Here is the result. I’m calling it… 

Mediterranean Harvest Open-Faced Sandwich

2 slices sourdough bread, toasted
1 ripe avocado, sliced or mashed
1 c. Melissa’s heirloom cherry tomatoes, halved
½ c. Kalamata olives, pitted and sliced
¼ c. feta cheese, crumbled
2 T. Melissa’s dried tart cherries
¼ c. walnuts, roughly chopped

Place the toasted sourdough slices on a serving plate.

Layer the Ingredients:

Arrange the avocado slices on each slice of bread for a creamy base. Scatter the halved cherry tomatoes over the avocado.

Add the sliced Kalamata olives for a burst of saltiness.

Sprinkle the crumbled feta cheese over the top for tanginess and texture.

Evenly distribute the dried cherries to introduce sweetness.

Finally, sprinkle the chopped walnuts for a crunchy element.

Serve the sandwiches right away. You can optionally drizzle with a bit of olive oil, lemon juice, or vinaigrette to enhance the flavors, but they are fantastic as they are. A drizzle of balsamic vinegar or honey would work as well. You are only limited by your imagination. It’s hard to believe that something this healthy is so good.

This recipe serves two.

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Mediterranean Grilled Cheese Sandwich

I've got to admit, there's something incredibly comforting about a classic grilled cheese sandwich. But let's face it, after the umpteenth time, even the most beloved comfort food can start to feel a bit dull. So, on a quest to reignite my love for this simple pleasure, I dove into the depths of the internet, and there it was - a recipe for a Mediterranean Grilled Cheese Sandwich. Intrigued, I decided to give it a go.

The original recipe was less than what I had hoped, so I tweaked it a bit and came up with what I think is the perfect combination.

Mediterranean Grilled Cheese Sandwich

1 c. fresh baby, spinach, leaves, chopped
½ c. shredded mozzarella cheese.
2 T. crumbled feta cheese
¼ c. ricotta cheese
2 T. Melissa’s sun-dried tomatoes, drained, chopped
2 T. chopped Kalamata olives
2 slices of rye bread
2 T. butter, softened

Wilt the spinach by placing it in a microwave-safe bowl and microwaving it on high for 45 seconds. To this, add the mozzarella, feta, ricotta, sun-dried tomatoes, and olives, mixing until combined. Spread the cheese and spinach mixture, evenly onto one large slice of rye bread. Top with the remaining slice, generously butter the exterior, and grill over medium low heat until golden brown.

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