Mushroom Artichoke Sandwich

Mushroom Artichoke Sandwich

 Made  times
KY Piano Teacher 13

"Fresh, meaty mushrooms and tangy artichokes, seasoned with garlic and Parmesan cheese on French bread, make a wonderful alternative to an ordinary sub sandwich."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 466 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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. ...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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. ...

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 ...

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

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. Than...

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 sand...

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. ...

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...

LOVED this! I used ciabatta rolls, that I split, drizzled with olive oil and topped with garlic powder and asiago cheese, before toasting, just for extra flavor. Also, I melted some mozzarella o...

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

Other stories that may interest you