Mushroom Artichoke Sandwich Recipe -
Mushroom Artichoke Sandwich Recipe
  • READY IN 25 mins

Mushroom Artichoke Sandwich

Recipe by  

"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 Edit and Save

Original recipe makes 2 sandwiches Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Oct 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!

Most Helpful Critical Review
Oct 15, 2010

Made exactly as directed but felt it was missing something. Would not recommend nor make again.


13 Ratings

Apr 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!

Jan 13, 2010

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

Mar 31, 2011

SO SO SO Good!!! This has so much flavor! I did drizzle some olive oil on the bread before toasting it and added a little mayo to the sandwich cause I have to had to have some condiment. Thanks!

Apr 19, 2010

This recipe was good! I used 1tsp garlic powder and 1 tsp onion powder instead of the garlic and onion seasoning. In stead of making these on a french baguette, I made these an open faced sandwich! All I did was lightly toast some bread and cook the artichokes and mushrooms as described. When the artichoke/mush mixture was done, I topped the toast with a quarter of the mixture and threw it back into the oven for 5 minutes or so. Some additions that will be made next time: I will probably add some type of shredded cheese to the top when baking in the oven. I will also probably add some french fried onions to the top as well. overall, this was a GREAT vegetarian (you could even make this vegan by replacing the parmesan cheese with nutritional yeast) meal. It is a very satisfying meal!

Mar 05, 2010

I did change the recipe (sort of), instead of using an onion/garlic seasoning, i just added a handful of chopped spanish onion and 2 minced garlic cloves to the mushrooms and artichoke mixture. Is very delicious! I definitely think parmesan is the way to go on this one.

Jun 18, 2013

Hubby helped his pregnant wife out tonight and made me this for dinner. He threw in some leftover orange bell pepper and used rosemary sourdough bread. The filling is just awesome. I loved these sandwiches, they are very flavorful and we didn't miss all of the gooey cheese one bit! The parmesan was just perfect. I would highly recommend this recipe as is, or to use up any leftover veggies like we did. Thank you!


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  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 73.4 g
  • 24%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 2086 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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