Categories: Sandwiches/Wraps
Ingredients
- 2 tsp unsalted butter
- 2 1/2 tbsp. olive oil, divided
- 2 large yellow onions, vertically sliced
- 1/4 tsp kosher salt
- 1 1/4 lb. Portobello mushroom caps, gills removed, sliced into strips
- 3/4 cup vegetable broth
- 1/3 cup dry sherry
- 1 tbsp. Worcestershire
- 2 tsp chopped fresh thyme
- 1 tsp soy sauce
- 1/4 tsp black pepper
- 2 tbsp. Dijon
- 1/2 tsp prepared horseradish
- 4 hoagie rolls, split
- 4 thin Swiss cheese slices
Directions
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Heat butter and 1 1/2 tsp oil in a large skillet over medium. Add onions; cook, stirring occasionally, 10 minutes. Reduce heat to medium-low; cook, stirring occasionally, until golden, about 30 minutes. Stir in salt; cook 5 minutes.
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Heat 1 tbsp. oil in a separate large skillet over medium-high. Arrange half of mushrooms in skillet in a single layer and cook, undisturbed, until golden brown, about 3 minutes. Stir and cook, stirring often, until golden brown all over, about 5 minutes. Transfer mushrooms to a bowl. Repeat process with remaining 1 tbsp. oil and remaining mushrooms.
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Return cooked mushrooms to pan. Add broth, sherry, Worcestershire, thyme, soy sauce, and pepper. Bring mixture to a boil. Reduce to a simmer; cook 5 minutes. Using tongs, remove mushrooms to a bowl. Divide jus evenly among 4 ramekins.
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Stir together mustard and horseradish in a bowl. Spread on top halves of rolls.
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Preheat broiler to high. Arrange 3/4 cup mushrooms on bottom half of each roll. Top each with 1/4 cup onions. Tear each cheese slice in half; place two halves on each sandwich. Place sandwiches on a baking sheet; cover with top halves of rolls. Broil until cheese melts, 1-2 minutes. Serve with jus for dipping.