Sautéed Mushroom & Goat Cheese Baguette Sandwich
Serves: 4
  • ½ Haggen Bakery La Panette baguette
  • 4 tsp olive oil
  • 4 tbsp pesto or more to taste
  • ½ red onion, finely sliced
  • 1 lb cremini mushrooms
  • 2 tsp garlic, minced
  • 1 tbsp fresh thyme, finely chopped
  • ¼ tsp sea salt
  • 4 oz goat cheese
  • 1 jar grilled sweet peppers in oil
  • 2 cups spinach
  1. Heat 2 tsp olive oil in sauté pan until shiny. Add the onions and cook on low, stirring occasionally, until softened and slightly caramelized. Transfer to bowl and set aside.
  2. In the same pan, heat 2 tsp olive oil until shiny. Spread the mushrooms out and cook on medium high, stirring occasionally for about 10 minutes. Sprinkle with garlic and thyme and cook until fragrant. Transfer to bowl with onions and stir to combine.
  3. Cut the baguette lengthwise. Add the pesto, goat cheese, mushroom and onion mixture, peppers and spinach. Fold sandwich together and cut into desired portions. Enjoy!
Recipe by Northwest Fresh at