Categories: Sandwiches/Wraps

Ingredients

• 2 tsp unsalted butter
• 2 1/2 tbsp. olive oil, divided
• 2 large yellow onions, vertically sliced
• 1/4 tsp kosher salt
• 1 1/4 lb. Portobello mushroom caps, gills removed, sliced into strips
• 3/4 cup vegetable broth
• 1/3 cup dry sherry
• 1 tbsp. Worcestershire
• 2 tsp chopped fresh thyme
• 1 tsp soy sauce
• 1/4 tsp black pepper
• 2 tbsp. Dijon
• 1/2 tsp prepared horseradish
• 4 hoagie rolls, split
• 4 thin Swiss cheese slices

Directions

1. Heat butter and 1 1/2 tsp oil in a large skillet over medium. Add onions; cook, stirring occasionally, 10 minutes. Reduce heat to medium-low; cook, stirring occasionally, until golden, about 30 minutes. Stir in salt; cook 5 minutes.

2. Heat 1 tbsp. oil in a separate large skillet over medium-high. Arrange half of mushrooms in skillet in a single layer and cook, undisturbed, until golden brown, about 3 minutes. Stir and cook, stirring often, until golden brown all over, about 5 minutes. Transfer mushrooms to a bowl. Repeat process with remaining 1 tbsp. oil and remaining mushrooms.

3. Return cooked mushrooms to pan. Add broth, sherry, Worcestershire, thyme, soy sauce, and pepper. Bring mixture to a boil. Reduce to a simmer; cook 5 minutes. Using tongs, remove mushrooms to a bowl. Divide jus evenly among 4 ramekins.

4. Stir together mustard and horseradish in a bowl. Spread on top halves of rolls.

5. Preheat broiler to high. Arrange 3/4 cup mushrooms on bottom half of each roll. Top each with 1/4 cup onions. Tear each cheese slice in half; place two halves on each sandwich. Place sandwiches on a baking sheet; cover with top halves of rolls. Broil until cheese melts, 1-2 minutes. Serve with jus for dipping.

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