This baked goat cheese sandwich with truffle mushrooms is what lunch dreams are made of!
The Deets
This is a Cana de Cabra goat cheese baked into ciabatta bread, and then topped with buttery truffle mushrooms, arugula and balsamic glaze. This is my second recipe I’ve done baking the cheese into the bread and It really takes the sandwich to the next level. I make a little hole directly in the bread and place the Cana de Cabra cheese directly in there. I used a Vermont Creamery cheese like this one for this dish, but any soft goat cheese will work and be yummy. You’ll toast up your bread until the cheese gets all melty. This hack is life changing and I will definitely keep testing out more recipes with this method. You’ll then cook up some shiitake mushrooms with butter and thyme. Add it to the bread and layer with some arugula, balsamic, truffle mushrooms, and voila! This sandwich is seriously out of this world, especially with the hint of truffle. For all the truffle lovers out there this one is for you. For all my other sandwich ideas, be sure to check out the full collection here! There’s something for everyone.
Baked Cana de Cabra goat cheese with buttery 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!
