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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a pan over medium heat and add 2 tbsp butter and oil.
Add button mushrooms and sauté until the water evaporates.
Add 1 tbsp butter and minced garlic, sauté for a minute.
Mix in chopped onions, green chillies, salt, and pepper.
Stir in all-purpose flour and cook for another minute.
Pour in milk and add processed cheese cubes. Mix until combined.
Season with oregano and chilli flakes, simmer until thickened. Set aside.
Combine room-temperature butter, minced garlic, chopped parsley, oregano, red chilli flakes, and shredded cheese in a mixing bowl. Set aside.
Spread mushroom mixture between two slices of bread, adding a cheese slice before closing the sandwich.
Spread garlic butter on top of the sandwich and sprinkle with shredded cheese.
Preheat oven to 200 C. Bake sandwich on a baking tray for 7-8 minutes until cheese melts and bread is toasted. Alternatively, cook in a covered pan until cheese melts and bread is golden brown.
Serve warm.
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Use oil along with butter to prevent burning.
For a spicier kick, add more green chillies or chilli flakes.
Can I use a different type of cheese?
Yes, you can substitute processed cheese with mozzarella or cheddar for a different flavor.
How can I make the sandwich spicier?
Add more green chillies or increase the amount of chilli flakes.
Can I make this sandwich without an oven?
Yes, you can cook it in a covered pan until the cheese melts and the bread is golden brown.
What type of bread works best?
Any sliced bread will work, but a sturdy bread like sourdough or ciabatta can hold the filling better.
Can I prepare the mushroom filling in advance?
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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