This Goat Cheese Sandwich with Truffle Mushrooms is rich, earthy, and ultra-satisfying—like a fancy grilled cheese with a gourmet twist. It’s vegetarian, packed with flavor and easy to make.
This Goat Cheese Sandwich with Truffle Mushrooms is rich, earthy, and totally crave-worthy. It features Caña de Cabra, a creamy Spanish goat cheese with a delicate tang that melts beautifully into warm, toasted bread. Layered with sautéed mushrooms tossed in a touch of truffle oil, each bite is savory, luxurious, and packed with depth.
The combination of the silky cheese and umami-packed mushrooms makes this sandwich feel elevated, yet it’s simple enough to enjoy for lunch or a cozy dinner. The truffle adds an aromatic finish without overpowering, letting the mushrooms and goat cheese shine. It’s comfort food with a gourmet twist.
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Goat Cheese Sandwich with Truffle Mushrooms
Ingredients
- Ciabatta bread
- Cana de Cabra goat cheese
- 1 cup baby shiitake mushrooms
- 3 sprigs of thyme
- 2 tbsp butter
- black summer truffles
- arugula
- balsamic glaze
- sea salt
- peppers
Instructions
- Preheat oven to 400. Using a shot glass or back of a spoon, push bread down to make a little hole for your cheese. Slice cheese in half and put a slice in both slices of ciabatta. Bake for about 5 min or until cheese is melty.
- Clean mushrooms and add to the skillet. Season with salt and pepper. Let them brown and release some liquid. After about 5 min, add butter and thyme to the skillet.
- Cook until mushrooms are tender, about another 5 min or so.
- Add mushrooms to toasted, cheesy bread and top with a few summer truffles, arugula and balsamic glaze. Enjoy!
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