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Mushroom Artichoke Sandwich

Mushroom Artichoke Sandwich

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
KY Piano Teacher

KY Piano Teacher

Fresh, meaty mushrooms and tangy artichokes, seasoned with garlic and Parmesan cheese on French bread, make a wonderful alternative to an ordinary sub sandwich.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 73.4g
  • 24%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 2086 mg
  • 83%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice the baguette in half lengthwise, split open, and toast in the preheated oven until lightly browned, 7 to 9 minutes.
  3. Heat the olive oil in a skillet over medium heat, and cook and stir the mushrooms and artichoke hearts until the mushrooms have given up their liquid and have started to brown, about 10 minutes. Stir in the Parmesan cheese, garlic and onion seasoning, and salt and pepper, and cook and stir until the mixture has thickened, about 5 more minutes.
  4. Fill the toasted bread with the mushroom filling, close the sandwich, cut in two, and serve.
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Reviews

KY Piano Teacher
6

KY Piano Teacher

10/13/2009

This recipe is a copycat of a great sandwich I used to get at Penn Station all the time. I got SO TIRED of paying 10 dollars for a (delicious!) sandwich and decided to learn to make it myself. The Penn Station version uses melted provolone instead of parmesan, which you are welcome to do, but the parmesan adds more flavor than the provolone without the added fat! Also, feel free to add mayo as you like. I think it has plenty of goodness without!

Julie Wood
5

Julie Wood

4/23/2010

I made garlic bread (french bread, marg, & garlic salt), mixed mushrooms and artichokes as directed (using parmesan) and topped the bread with the mixture. Sprinkled some shredded cheese on top and popped in toatser oven to melt. The open-faced version is the way to go...less bread, more healthy. Or you could eat two of them like I do!

g_na28
3

g_na28

1/13/2010

Delicious and fast! I only had gruyere cheese instead of parmesean and it turned out fantastic!

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