In this easy recipe for mushroom melt sandwiches from DTLA Cheese in Los Angeles, wild mushrooms, Taleggio cheese, garlic, and herbs are piled between brioche slices and toasted.
What to buy: Taleggio is a semisoft, washed-rind cheese from Italy with a strong aroma but a mild flavor.
For more savory sandwich inspiration, see our Monte Cristo sandwich recipe.
- Yield: 2 sandwiches
- Difficulty: Easy
- Total: 45 mins
- Active: 15 mins
- 1/2 pound wild mushrooms: chanterelles, wood ears, lobster mushrooms, maitakes, etc.—whatever’s available
- 2 ounces extra-virgin olive oil
- 1 ounce garlic cloves, peeled and crushed
- Kosher salt
- Freshly ground black pepper
- 1/2 tablespoon chopped fresh thyme
- 1 ounce flat-leaf parsley
- 1 tablespoon (1/8 stick) unsalted butter
- 6 ounces Taleggio cheese, sliced
- 4 slices brioche
- Heat the oven to 375°F and arrange a rack in the middle.
- Spread out the mushrooms in a single layer in a baking dish. Add the oil, garlic, a big pinch of salt, pepper to taste, and the thyme and parsley and toss to combine. Roast the mushrooms until soft and a little browned, about 25 minutes. Set aside, keeping them warm.
- Melt the butter over medium heat in a skillet or nonstick frying pan large enough to hold 4 slices of brioche. Distribute the Taleggio evenly over the bread slices. Cook until the underside of the brioche is golden and crisp, about 4 minutes.
- Distribute the roasted mushrooms between 2 of the brioche slices. Top with the remaining 2 slices, cheese-side down. Cut the sandwiches diagonally in half, transfer to warmed plates, and serve.