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Open-faced Mushroom and Swiss Sandwiches
with roasted cauliflower and sweet potatoes with capers

Active: 45 min Total: 45 min

Roasting these open-faced mushroom and Swiss cheese sandwiches gets the cheese nice and melty. Serve the sandwiches with a flavorful mix of roasted vegetables on the side.

Ingredients

Servings:
4
Metric
Open-Faced Mushroom and Swiss Sandwiches:
  • Garlic - 2 cloves, chopped
  • Mushrooms, any button - 12 oz, sliced (look for pre-sliced)
  • Bread, gluten-free sandwich - 4 slices
  • Oil, cooking - 1 Tbsp
  • Cheese, Swiss - 4 slices
  • Butter - 2 Tbsp
  • Italian seasoning - 1 tsp
Roasted Cauliflower with Sweet Potatoes and Capers:
  • Cauliflower, small - 1 head, florets
  • Sweet potatoes - 1 lb, cubed
  • Parsley - 1 Tbsp, chopped
  • Capers - 1 1/2 Tbsp, drained and rinsed
  • Oil, olive - 1 Tbsp
  • Paprika, smoked - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower / Sweet potatoes / Garlic - Prep as directed. Store cauliflower and sweet potatoes in one container. Store garlic in a separate container. (Can be done up to 5 days ahead)
  2. Mushrooms / Parsley / Capers - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 425F / 218C. Set out two sheet pans.
  2. On the first sheet pan, toss cauliflower, sweet potatoes, olive oil, paprika and some salt and pepper. Transfer to the oven and roast, shaking the pan halfway through cooking, until vegetables are tender, 25 to 30 minutes.
  3. Place sandwich bread on the second sheet pan. Brush with cooking oil and then transfer to oven for 5 minutes to toast.
  4. While vegetables and bread cook, heat a nonstick pan over medium-high heat. Add butter and then mushrooms to melted butter. Saute until mushrooms are very tender and golden brown, 7 to 8 minutes. Add garlic, Italian seasoning and some salt and saute for 1 minute more.
  5. When bread is golden brown, remove from oven and top with mushrooms and Swiss cheese. Return to oven and continue cooking until cheese is melted, 6 to 7 minutes more.
  6. When vegetables are tender, toss with parsley and capers.
  7. Serve sandwiches with roasted vegetables on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (77)
Gluten-free (2)
Paleo (10)
Vegetarian (11)

34 reviews

Used the full package of puff pastry (17 oz instead of 10 oz), which made them a lot easier to fill sufficiently. They were pretty delicious and satisfying.

By: Jenn
Posted: Jun 08, 2018
Diet: Original
0 Helpful

These did not come together easily for me. I think I have to practice with puff pasty more.

By: Diana
Posted: Nov 29, 2017
Diet: Original
0 Helpful

It was tasty but could not fit a lot of filling in and once puffed up felt like more pastry than filling.

By: Lauren
Posted: Nov 13, 2017
Diet: Original
0 Helpful

Probably need a smidge more puff pastry.

By: Monica
Posted: Nov 09, 2017
Diet: Vegetarian
0 Helpful

Added sausage thanks to another reviewer's comment. Tripled amount of mushrooms. Doubled puff pastry. Tasted fantastic, but barely enough for a full meal. Loved the capers and parsley in the veggies!

By: Shawn
Posted: Nov 04, 2017
Diet: Original
0 Helpful

Totally screwed up and used phyllo dough, yuck. But I could tell they would have been great with puff pastry! Loved the side, it felt very holiday-esque. The next day, I mashed it and added butter, and it was even better!

By: Laurel
Posted: Nov 02, 2017
Diet: Original
0 Helpful