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An image of Grilled Asparagus and Mushroom Sandwich with Cheddar and Herbs on a metal plate, with a green creekbed in the background.
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Grilled Asparagus and Mushroom Sandwich with Cheddar and Herbs

Luscious, savoury, and satisfying, Grilled Asparagus and Mushroom Sandwich with Cheddar and Herbs is a scrumptious offering that ticks all the boxes of a memorable plant based sandwich.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 1 person

Ingredients

  • 2 slices bread Italian or sourdough
  • 1 clove garlic peeled
  • 2-3 tablespoon olive oil divided
  • 2 green onions cut into half into shorter lengths, and then cut into quarters lengthwise
  • 4 stalks asparagus tough ends removed
  • 50 grams fresh oyster mushrooms
  • 2-3 slices goat cheddar or other melty cheese, including vegan
  • 1 handful soft green herbs finely chopped, such as basil, parsley, cilantro, sorrel, cress, watercress, arugula
  • squeeze of fresh lemon
  • 1 heaping tsp grainy mustard
  • salt to taste

Instructions

First prepare the bread.

  • Toast or grill two slices of bread until lightly toasted and browned on the edges. Taking a raw clove of garlic, rub the clove directly onto the top surface of each of your toasted bread slices. Set aside.

Now grill the vegetables.

  • Add 1 tablespoon of olive oil to a pan or grill top set on medium heat. Add the green onions and cook until soft and caramelized, then remove and add on top of one slice of the toasted bread.
  • Add a bit more olive oil if needed, then add the asparagus, and if there is room, add the mushrooms, add a sprinkle of salt, and cook until tender, browning, and starting to blister. If you don’t have room in the same pan, just cook the asparagus first, then the mushrooms. When done, remove the asparagus and layer on top of the green onions.
  • With the mushrooms alone in the pan or grill top, layer a couple of slices of cheddar on top, cover with a lid, plate or foil, and let the cheese melt.

Prepare the slather.

  • Add the finely chopped herbs, a glug of olive oil, a squeeze of lemon, the grainy mustard, and a pinch of salt. Stir and taste, adjusting amounts as needed.

Assemble the sandwich.

  • WIth one side of the sandwich already layered with green onions and asparagus, add the oozy cheese topped mushrooms on top of that side. Spread the herb and mustard slater on the other side of the bread, assemble the sandwich sides together, cut, and enjoy!