Mushroom French Dip Sandwich
Try this on Meatless Mondays or when you want to add an extra savory flavor to your sandwich. Mushrooms are a good source of B vitamins and an excellent source of vitamin D and potassium.
- 2 Tablespoons extra-virgin olive oil, divided
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 8 ounces mushrooms, trimmed and sliced
- 2 teaspoon Dijon mustard
- 1 Tablespoon chopped fresh thyme
- 3/4 cups reduced-sodium vegetable broth or mushroom broth
- 2 Tablespoon dry sherry (optional)
- 2 small whole-wheat hoagie rolls, halved lengthwise
- 4 slices provolone cheese
- Heat 1 Tablespoon oil in a large cast-iron or heavy skillet over high heat. Add onion and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Add garlic and cook until fragrant, less than 1 minute. Transfer to a medium bowl.
- Add 1 Tablespoon oil to the pan. Add mushrooms and cook, stirring occasionally, until browned, 5 to 6 minutes. Return the onions to the pan. Stir in mustard and thyme; cook for 1 minute. Stir in broth and sherry and simmer for 5 minutes.
- Position oven rack in upper third of oven. Preheat the broiler to high. Scoop out some of the inside of the rolls (reserve for making breadcrumbs, if desired). Place the rolls cut-side up on a baking sheet. Using a slotted spoon, divide the mushroom mixture among the bottom halves of the rolls (reserve the sauce). Top with cheese.
- Broil until the cheese is bubbly and lightly browned, 1 to 2 minutes. Place the top halves of the rolls on the sandwiches and serve with the sauce.