Mushroom and Pesto Open-Faced Sandwich

Crispy Lavash smeared with pesto and smothered in sautéed Mushrooms and tangy goat cheese. Topped with roasted garlic aioli and  pickled red onions.

‍

‍Lavash can be topped with just about anything to become a small lunch or appetizer. It makes a wonderful open faced sandwich that can be customized to your tastes or whatever is in your refrigerator. Some of my favorite things to add are mushrooms, goat cheese, and garlic which complimented each other perfectly in this version. The acidity from the goat cheese and the pickled red onion cut through the savory yumminess of the mushrooms and the freshness of the pesto brightens every bite.

‍

What ingredients do you need for mushroom and pesto open-faced sandwiches?

• Lavash
• Unsalted Butter
• Giant Oyster Mushroom
• Cilantro Ginger Pesto or Any Pesto  
• Goat Cheese
• Red Onion
• Sugar
• Apple Cider Vinegar
• Mayonnaise
• Worcestershire Sauce
• Roasted Garlic
• Fresh Thyme
• Maldon sea salt
• Freshly Grated Black Pepper

‍

‍

The Recipe…

‍

For the garlic aioli, smash the roasted garlic into a puree. Mix with mayo and worcestershire then season with salt and pepper.

‍

For the pickled red onions, place all items in an airtight container. Shake well and let sit overnight in your refrigerator.

‍

Cut and sauté mushrooms in a very hot pan with butter until caramelized and cooked through. Smear pesto on lavash. Crumble goat cheese on top of pesto. Sprinkle pickled red onions on top of goat cheese. Place sliced mushrooms on top. Sprinkle fresh thyme and salt and pepper. Finish with a drizzle of garlic aioli.

‍

Recipe Tips:

• You can use any type of mushroom for this recipe.
• You can use any type of soft spreadable cheese such as feta, ricotta, blue cheese.
• You can use chives or parsley instead of fresh thyme.
• To add spice, you can add crushed red pepper flakes.

Storing tips:

• You want to make this and eat it soon after because it will get soggy if you let it sit for too long.

Make Ahead:

• You can sautéed mushrooms the day before.
• You can make the pickled red onions a week ahead of time and store in the refrigerator.
• The garlic aioli can be made 1-2 days in advance.
• The pesto can be made 2-3 days in advance or you can buy store bought.
• Then the day of, you can put everything together.

‍