bom-sandwich

The name of this sandwich would have had me running to the other room if I were a kid.  Good thing those days of culinary naivete are over.

Because this was so good.

I made this today at Shannon’s house because the sun was finally out and I wanted to take some pictures for my portfolio, and I needed a nice rustic looking sandwich.  I actually wasn’t planning on posting this until about 45 minutes ago. So, once again, I have no instructional pictures. Sorry.

Anyway, Shannon, among her many talents, has an eye for beauty, and a love of great food.  So while she was out buying new shoes for her son, I was left to scout around her fridge and come up with whatever I wanted (Yeah, I know.  Isn’t she a great friend?).

I dug up some shiitake mushrooms, some bacon, and onions (that Shannon grew), and threw together what you see.

“Threw together” is the key phrase, and therefore, I want you to know this recipe is not exact, but is more a guide for you when you play around in the kitchen. I won’t tell you exactly what to do, or exactly how much of anything. When you make this, it will be all your own. See what you have in your fridge, and have fun.

open faced onion, mushroom, and bacon sandwich

onions, sliced 1/2 inch thick (2-3 slices per sandwich)
mushrooms (whatever kind you have, about 5 per sandwich)
thickly sliced bacon (1-2 slices per sandwich)
olive oil
kosher salt
wine or 100% grape juice
a splash balsamic vinegar
artisan bread, thickly sliced (1 slice per sandwich)
some sort of melty cheese (whatever you want, and however much you want)
honey mustard spread (recipe follows)

1. In a large non saute pan set over medium heat, place onion slices face down. As they begin to brown, drizzle a bit of olive oil over the tops and top with a pinch of kosher salt. Flip them over , then carefully move them to the other side of the pan with a spatula.

2. Add mushrooms to the pan with a glug of olive oil and a pinch of salt. As they begin to brown, pour in a bit of the wine/juice, about 2-4 tablespoons and let cook until everything evaporates. Slide the mushrooms over by the onions, and add in the bacon. As the bacon cooks to the desired crispiness, flip over the onions, and toss the mushrooms. Just babysit everything in the pan until it cooks to the way you want it.

3. Toast the bread. Spread with the honey mustard sauce. Top with bacon, mushrooms, onions, and cheese. Place in a 400 (200 degrees celsius) degree oven or toaster oven until the cheese is bubbly, about 5 minutes.

honey mustard sauce

2 tablespoons grainy mustard
2 tablespoons cream or plain yogurt
1 tablespoon honey
1 teaspoon Worchestershire sauce

In the same skillet, empty out all bacon fat, and add in all ingredients. Stir in pan over low heat until all ingredients are smooth and well-incorporated.