Sandwiches with Mushrooms and Manchego Cheese

by Editorial Staff

Spanish cheese made from milk of sheep of the Manchega breed differs from other cheeses in a special zigzag pattern on the surface. Manchego cheese is quite fatty and has a characteristic salty taste. If replacing manchego in a recipe, use another hard, savory cheese.

Summary

Course	Side Dish
Servings (Default: 4)

Ingredients

Olive oil – 2 tbsp
Sliced mushrooms – 200 g
Salt pepper
Garlic, finely chopped – 3 cloves
Paprika – 1 teaspoon
Sherry dry – 3 tbsp
Parsley, finely chopped – 1
White bread (homemade), fried – 8 slices
Manchego cheese – 100 g

Sandwiches with Mushrooms and Manchego Cheese

Instructions

Preheat oven to 200 degrees. Heat oil in a skillet, add mushrooms, salt and cook over medium heat for 5 minutes to let the mushrooms start juicing.
Add garlic and paprika. Cook for 1 minute. Add wine, 1 teaspoon. pepper, increase the heat and simmer until the number of liquid decreases by ¾. Stir in parsley and remove from heat.
Spoon the mushroom mixture onto toasted bread slices. Top with cheese sliced with a vegetable peeling knife. Place in the oven for 2 minutes to melt the cheese. Serve the sandwiches hot.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.