Game Day Vegan Mushroom Steak & Cheese Sandwich
Eating plant-based doesn't mean giving up cheesesteaks. With our Wicked mushroom technique, some Follow Your Heart smoked gouda cheese, and a decent sandwich roll, you can chomp down on killer cheesesteaks while enjoying the game. Make the filling ahead, and you can whip these up during halftime. Or wrap them in foil and take them to go! To see how to make these easy sandwiches from start to finish.
Ingredients
Serves 2-3
Prep Time 10 minutes
Cook Time 30 minutes
2 big brown oyster mushroom clusters, about 10 1/2 oz/300 g total
Sea salt
About 1/2 tsp cracked black pepper
1/2 tsp granulated garlic
1/2 large onion
4 small dill cucumber pickles
4 Thai red chilies
4 Tbsp plant-based mayo
4 long sandwich rolls or 1 baguette, halved and sliced sandwich-style
4-6 slices Follow Your Heart smoked gouda cheese
Preparation
Preheat the oven to 400°F (200°C) with convection on if you have it.
Use the Sarno Sear to press and sear the brown oyster clusters with the salt, pepper, and granulated garlic.
Cut the onion into thin strips (julienne), then move the mushrooms to one side of the pan. Add the onions to the other side and toss to coat with some of the oil in the pan. Season them with salt and pepper, then place the pan in the oven and bake until the onions are lightly browned and the mushroom skins are crisped a bit, 15-20 minutes.
Chop the browned onions and mushrooms, then chop the pickles and chilies. Assemble the sandwiches by spreading mayo inside the bread, then adding the cheese. Put the sammies on a baking sheet then pile on the chopped mushrooms, onions, pickles, and chilies. Pop them in the oven for a couple minutes until the cheese melts and the bread is lightly toasted.
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