party size portobello french dip melt

So, why not make a giant sandwich as an Easter appetizer?

J’s eyes ballooned when I pulled this Portobello French Dip Melt onto the dinner table, like he just saw the largest pile of fresh tortilla chips and couldn’t wait to dive in. J loves his tortilla chips, and you’ll love this sandwich. Juicy mushrooms stewed for a good chunk of time with tender sweet onions, seasoned to resemble the classic roast beef filling of a French Dip, and the leftover liquid becomes a savory gravy that gives the dish its iconic name. Except I made this huge.

I encourage an investment in a good vegetarian beef broth. I use this one – it really boosts the meaty taste I channel in this meatless riff. The blend of garlic, tomato paste, soy sauce, maple syrup, Worcestershire sauce, paprika, and black pepper round out the gravy components. I licked the skillet before cleaning up after our dinner. Just saying. Granted, I tend to do that with most things unless they’re for some reason vile, but this you cannot waste a particle of. Hell, take some loose bread chunks and sweep them along the pan walls. I don’t think that’s gross, but whatever.

The longer you let your mushrooms and onions simmer, the deeper, richer, and thicker becomes the sauce. I support a 30+ minute cook time, but if you don’t have as many minutes to spare, 10-15 works well enough and you can leave the gravy in the pan while the sandwich bakes to create the thick end product perfect for dipping.

Grab a thick, sturdy loaf of bread. Ciabatta is best, but I used a big Italian bread that worked charmingly. Sandwich assembly goes as follows: mushroom filling, mozzarella, parmesan, top bread, butter, more parmesan. Not rocket science, and really, if you want to stack the deck with even more cheese than I listed, have at it. Wrap the sandwich in foil and bake sealed up first, then remove the foil and bake again to let the outside crisp up.

I didn’t really try to hyperextend my jaw to eat my portion. Rather, full-savage mode and ripped the bread into chunks to dunk in the gravy. Consumption method is to the discretion of the user. If you’ve got a big flexible mandible, open wide. If you don’t, play conservative. Just eat the sandwich, lick your fingers, and grin.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!

Mushroom cravings abound? Here some other ideas:

Ginger Soy Shrimp Dumplings with Spicy Chili Garlic Sauce

Guinness Braised Jackfruit Cheddar Taquitos with Balsamic Mushroom Whiskey Cream Sauce

Crispy Salsa Verde Mushroom Tacos with Honey Jalapeno Crema

Herb Champignon Au Vin and Brown Butter Garlic Mashed Potatoes

party size portobello french dip melt

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Sweet onion strips and baby portobello mushrooms absorb a rich, beefy gravy – sans beef! – for a multi-serving sandwich oozing with cheese. Keep the gravy as your dip!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 4 sandwiches

Ingredients

  

• 3 tbsp butter, divided
• 1 lb baby portobello (cremini) mushrooms, sliced
• 1 sweet onion, sliced into strips
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp maple syrup
• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tsp paprika
• 3-4 cups vegetarian beef broth * see note
• 1/4 tsp black pepper
• 1 loaf Italian or large ciabatta bread (about 12 inches long)
• 4 oz fresh mozarella
• 1 cup shredded Parmesan cheese
• chopped parsley, to garnish

Instructions

 

• Preheat oven to 400 degrees.
• Melt 2 tbsp butter in a large skillet over medium heat. Stir in mushrooms and onion and cook undisturbed for about 5 minutes, then stir once and continue to cook another 5 minutes until mushrooms release their juices and soften. Toss in garlic and cook for one minute, then swirl in tomato paste until fairly evenly distributed.
• Mix in maple syrup, soy sauce, Worcestershire sauce, paprika, beef broth, and black pepper. Bring to a gentle simmer and cook at least 10 minutes but ideally 20-30, until the sauce thickens and the mushrooms and onions darken.
• Slice choice bread loaf in half. Pull some of the bread from the inside of the top of the loaf to make room for the filling. Lift mushrooms and onions with tongs or a spatula from the gravy and spread evenly along the bread. Reserve the gravy and keep on low heat, it will continue to thicken.
• Slice mozzarella into 3-4 rounds and place atop the mushrooms. Sprinkle parmesan, reserving a couple tablespoons. Place the top of the loaf over the bottom, melt the remaining 1 tbsp butter, and brush over the top, then add the rest of the parmesan.
• Wrap sandwich in foil and bake 15 minutes, then remove the foil and bake another 12-15 minutes until brown and toasty. Let cool slightly, then cut into 4-6 sandwiches. Garnish with parsley. Pour gravy into a bowl and serve!