Layers of roasty mushrooms, havarti, lemony arugula, and an easy homemade horseradish aioli make this mushroom sandwich a WINNER. A saucy, salty, hefty masterpiece!

This is so incredibly good! I made it twice in three days. My husband asked where I got the recipe (which he never does.

The Mushroom Sandwich That I Can’t Quit

Do I always talk about Ang or do I always talk about Ang?

Really, all my favorite food ideas come from Ang. Texas style chili, chicken wraps, and the famous tortellini soup.

I got a text a few weeks ago from Ang with a photo of her sandwich – like friends do – which was layers of roast beef, arugula, havarti, and horseradish aioli on the caramelized onion focaccia from Trader Joe’s. I spent at least 10 minutes just zoomed in on the photo, examining every saucy detail. Then I went and immediately made one for myself.

I was feeling called to a no-beef-but-still-beefy mushroom version, and it is beyond.

That horseradish aioli is pulled from the old fave portobello French dip recipe (5 star, so good), and the roasty mushrooms, havarti, and arugula create layers of flavor that were just meant to be together. It might be over the top, but I also like a shmear of pesto rosso on the bottom of the focaccia so you can get a little tomatoey brightness in the mix.

Please go sink your teeth into this smushy, saucy, salty and hefty masterpiece. It is a good one.

How To Make This Mushroom Sandwich