Mushroom Sandwich Melts

These Mushroom Sandwich Melts are warm, savory, and irresistibly cheesy — the kind of comforting appetizer or light meal that disappears fast. Soft mushrooms, caramelized onions, crisp turkey bacon, and a creamy cheese mixture are piled onto toasted baguette slices and baked until melty and golden. They’re perfect for parties, cozy nights in, or as a satisfying snack that feels gourmet but comes together easily.

Ingredients

Vegetable Base

• 1 medium onion, diced
• 3 garlic cloves, pressed
• 24 oz (1 1/2 lbs) white mushrooms, diced
• 2 tablespoons butter (divided)

Protein

• 8 oz turkey bacon, cut into thin strips

Cheese Mixture

• 2 1/2 cups (8 oz) Mexican cheese blend, finely shredded
• 2 tablespoons mayonnaise
• 1/4 to 1/2 teaspoon salt, to taste
• 1/4 teaspoon black pepper, to taste
• 1/4 cup fresh parsley, chopped (plus extra for garnish)

Bread

• 2 soft French baguettes, sliced into 1/2 inch thick toasts

Instructions

1. Prepare the Baking Sheet

Preheat the oven to 350°F (175°C).
Line a large baking sheet with parchment paper and set aside.

2. Cook the Onions and Garlic

1. Heat a large non-stick skillet over medium heat.
2. Add 1 tablespoon of butter and the diced onions.
3. Sauté for 5–7 minutes, stirring often, until softened and lightly golden.
4. Add the pressed garlic and cook for 1 minute until fragrant.
5. Transfer the mixture to a large mixing bowl.

3. Cook the Mushrooms

1. In the same skillet, add the remaining 1 tablespoon of butter.
2. Increase heat to medium-high and add the diced mushrooms.
3. Cook for 10–12 minutes until softened, the juices release, and then evaporate.
4. Transfer the mushrooms to the mixing bowl.

4. Cook the Turkey Bacon

1. Add the sliced turkey bacon to the same skillet.
2. Cook for about 7 minutes, stirring occasionally, until browned and crisp.
3. Transfer to a paper towel-lined plate to drain excess fat.
4. Add the bacon to the mixing bowl.

5. Mix the Filling

Add the shredded cheese, chopped parsley, mayonnaise, salt, and black pepper to the mixing bowl.
Stir everything together until fully combined and evenly coated.

6. Assemble the Sandwich Melts

1. Place the baguette slices on the prepared baking sheet.
2. Spoon a generous amount of the mushroom mixture onto each toast.
3. Use the back of the spoon to mound and shape the topping neatly.

7. Bake

Bake for 15 minutes at 350°F until the cheese is melted and the tops are lightly golden.

8. Serve

Garnish with extra fresh parsley if desired.
Serve warm.

Tips and Variations

• Substitute turkey bacon with chicken bacon, regular bacon, or leave it out for a vegetarian version.
• Add a pinch of smoked paprika for deeper flavor.
• Try different cheeses such as mozzarella, provolone, or Gruyère.
• Use sourdough or ciabatta slices instead of baguette.
• Add finely chopped spinach for extra color and nutrients.

Storage

• Best enjoyed immediately.
• Leftover topping (before baking) can be refrigerated for up to 2 days.
• Assembled and baked toasts do not reheat crisply, but can be warmed in the oven at 325°F until heated through.

Pairings

• Serve alongside tomato soup, vegetable soup, or chicken broth-based soups.
• Great with a fresh green salad or roasted vegetables.
• Pairs well with iced tea, sparkling water, or simple fruit juices for a light meal.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: Approximately 10–12 toasts
• Cuisine: American / Modern Comfort Food