Description
Cheesy Bacon Mushroom Sandwich Melts
A crowd-pleaser at every party, these Mushroom Sandwich Melts combine mushrooms, cheese, and bacon in a savory medley that’s hard to resist. Created for a party by Natasha’s cousin’s wife Alla, they quickly became a hit. Perfect as an appetizer or lunch treat, the filling can be prepared ahead of time for easy entertaining. Even without the bacon, these melts retain their “meaty” mushroom goodness—ideal for vegetarians. Let the warm, melty cheese and herbaceous parsley take center stage on your table!
1 medium onion, diced
3 garlic cloves, pressed
2 tbsp butter
24 oz (1 ½ lbs) white mushrooms, diced
8 oz bacon, chopped into thin strips
2 tbsp mayo
¼-½ tsp salt, to taste
¼ tsp black pepper, to taste
2 ½ cups (8 oz) shredded Mexican cheese blend
¼ cup fresh chopped parsley (plus extra for garnish)
2 French baguettes, sliced ½” thick
Directions:
1. Preheat oven to 350°F; line a baking sheet with parchment paper.
2. Sauté onion in butter until golden; add garlic, cook for 1 minute. Transfer to a bowl.
3. Sauté mushrooms in the same skillet until soft; transfer to the bowl.
4. Cook bacon until browned; drain fat, then add to the bowl.
5. Mix in cheese, parsley, mayo, salt, and pepper.
6. Spread mixture on baguette slices; bake for 15 minutes. Garnish with parsley and serve warm.
Prep Time: 15 mins
Kcal: ~90 per slice
Step-by-Step Guide
Follow these detailed instructions for perfect Sandwich Melts every time. First, finely dice the onion and mushrooms, and chop the bacon into thin strips. Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large skillet, melt the butter and sauté the diced onion until soft and golden, about 5-7 minutes. Add the pressed garlic and cook for one more minute until fragrant, then transfer this mixture to a large mixing bowl.
In the same skillet, add the diced mushrooms. Cook over medium-high heat, stirring occasionally, until they have released their liquid and become soft and browned, roughly 8-10 minutes. Transfer the cooked mushrooms to the bowl with the onions. Next, cook the chopped bacon in the skillet until crispy and browned. Drain the excess fat on a paper towel, then add the bacon to the mixing bowl.
To the bowl, add the shredded cheese, chopped parsley, mayonnaise, salt, and pepper. Stir everything until it is thoroughly and evenly combined. Slice your French baguettes into ½-inch thick rounds. Arrange them on the prepared baking sheet and spoon a generous amount of the mushroom-cheese mixture onto each slice, spreading it to the edges. Bake for 12-15 minutes, or until the cheese is fully melted and bubbly and the edges of the bread are lightly toasted.
Serving Suggestions
These melts are incredibly versatile. For a party, serve them straight from the oven on a large platter garnished with extra fresh parsley. They pair wonderfully with a light, crisp salad like a simple arugula or Caesar salad for a complete lunch. For a heartier appetizer spread, serve alongside other finger foods like vegetable crudités, a tangy tomato soup for dipping, or spicy buffalo wings. A dollop of sour cream or a drizzle of hot honey on top just before serving can add a delightful extra dimension.
How-to Summary
In summary: Sauté onions, garlic, mushrooms, and bacon. Mix with cheese, parsley, mayo, and seasoning. Spread onto baguette slices and bake at 350°F for 12-15 minutes until golden and melty. Garnish and serve warm.
Frequently Asked Questions
Can I make these ahead of time? Yes. The filling mixture can be prepared and stored in an airtight container in the refrigerator for up to 2 days. Assemble and bake just before serving.
What’s a good vegetarian substitute for the bacon? For a smoky, “meaty” vegetarian version, omit the bacon and add 1 teaspoon of smoked paprika to the filling mixture. You could also use chopped, sautéed vegetarian bacon or tempeh.
Can I use a different type of cheese? Absolutely. While a Mexican blend offers great meltiness, you can use Monterey Jack, sharp cheddar, Gruyère, or even a mozzarella-provolone mix for different flavor profiles.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or regular oven at 325°F for 5-8 minutes to restore crispness. Avoid the microwave, as it will make the bread soggy.
Can I use a different bread? Yes. While baguettes are ideal for their crusty texture, you can use ciabatta slices, party rye bread, or even English muffin halves. Adjust baking time slightly based on bread thickness.
Common Mistakes to Avoid
Avoid overcrowding the skillet when cooking the mushrooms, as this will steam them instead of sautéing, resulting in a soggy filling. Ensure you drain the cooked bacon well on paper towels; excess grease can make the mixture oily and cause it to slide off the bread. Do not over-salt the mixture initially, as the bacon and cheese already contain salt—always taste before adding the full amount. Finally, do not slice the bread too thick, or the topping will cook before the bread toasts properly, leading to a soft base.
Conclusion
These Cheesy Bacon Mushroom Sandwich Melts are the ultimate crowd-pleaser, combining savory, smoky, and herbaceous flavors in one irresistible bite. Their make-ahead convenience and flexible ingredients make them a reliable star for any gathering, from casual lunches to festive parties. By following this guide and avoiding common pitfalls, you can consistently create a perfect, melty appetizer that will have everyone asking for the recipe. Give them a try and watch them disappear!