Rating: 4.47 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Fresh, meaty mushrooms and tangy artichokes, seasoned with garlic and Parmesan cheese on French bread, make a wonderful alternative to an ordinary sub sandwich.

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 sandwiches
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Slice the baguette in half lengthwise, split open, and toast in the preheated oven until lightly browned, 7 to 9 minutes.

  • Heat the olive oil in a skillet over medium heat, and cook and stir the mushrooms and artichoke hearts until the mushrooms have given up their liquid and have started to brown, about 10 minutes. Stir in the Parmesan cheese, garlic and onion seasoning, and salt and pepper, and cook and stir until the mixture has thickened, about 5 more minutes.

  • Fill the toasted bread with the mushroom filling, close the sandwich, cut in two, and serve.

Nutrition Facts

466 calories; protein 22.7g; carbohydrates 73.4g; fat 10.5g; cholesterol 4.4mg; sodium 1892.6mg. Full Nutrition
Advertisement

Reviews (13)

Most helpful positive review

Rating: 5 stars
10/14/2009
This recipe is a copycat of a great sandwich I used to get at Penn Station all the time. I got SO TIRED of paying 10 dollars for a (delicious!) sandwich and decided to learn to make it myself. The Penn Station version uses melted provolone instead of parmesan, which you are welcome to do, but the parmesan adds more flavor than the provolone without the added fat! Also, feel free to add mayo as you like. I think it has plenty of goodness without! Read More
(10)

Most helpful critical review

Rating: 1 stars
10/16/2010
Made exactly as directed but felt it was missing something. Would not recommend nor make again. Read More
(1)
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/13/2009
This recipe is a copycat of a great sandwich I used to get at Penn Station all the time. I got SO TIRED of paying 10 dollars for a (delicious!) sandwich and decided to learn to make it myself. The Penn Station version uses melted provolone instead of parmesan, which you are welcome to do, but the parmesan adds more flavor than the provolone without the added fat! Also, feel free to add mayo as you like. I think it has plenty of goodness without! Read More
(10)
Rating: 5 stars
04/23/2010
I made garlic bread (french bread marg & garlic salt) mixed mushrooms and artichokes as directed (using parmesan) and topped the bread with the mixture. Sprinkled some shredded cheese on top and popped in toatser oven to melt. The open-faced version is the way to go...less bread more healthy. Or you could eat two of them like I do! Read More
(7)
Rating: 5 stars
01/13/2010
Delicious and fast! I only had gruyere cheese instead of parmesean and it turned out fantastic! Read More
(4)
Advertisement
Rating: 5 stars
03/05/2010
I did change the recipe (sort of) instead of using an onion/garlic seasoning i just added a handful of chopped spanish onion and 2 minced garlic cloves to the mushrooms and artichoke mixture. Is very delicious! I definitely think parmesan is the way to go on this one. Read More
(3)
Rating: 5 stars
04/19/2010
This recipe was good! I used 1tsp garlic powder and 1 tsp onion powder instead of the garlic and onion seasoning. In stead of making these on a french baguette I made these an open faced sandwich! All I did was lightly toast some bread and cook the artichokes and mushrooms as described. When the artichoke/mush mixture was done I topped the toast with a quarter of the mixture and threw it back into the oven for 5 minutes or so. Some additions that will be made next time: I will probably add some type of shredded cheese to the top when baking in the oven. I will also probably add some french fried onions to the top as well. overall this was a GREAT vegetarian (you could even make this vegan by replacing the parmesan cheese with nutritional yeast) meal. It is a very satisfying meal! Read More
(3)
Rating: 5 stars
03/31/2011
SO SO SO Good!!! This has so much flavor! I did drizzle some olive oil on the bread before toasting it and added a little mayo to the sandwich cause I have to had to have some condiment. Thanks! Read More
(3)
Advertisement
Rating: 5 stars
06/19/2013
Hubby helped his pregnant wife out tonight and made me this for dinner. He threw in some leftover orange bell pepper and used rosemary sourdough bread. The filling is just awesome. I loved these sandwiches they are very flavorful and we didn't miss all of the gooey cheese one bit! The parmesan was just perfect. I would highly recommend this recipe as is or to use up any leftover veggies like we did. Thank you! Read More
(2)
Rating: 5 stars
04/25/2011
LOVED this! I used ciabatta rolls that I split drizzled with olive oil and topped with garlic powder and asiago cheese before toasting just for extra flavor. Also I melted some mozzarella on top and made 'Roasted Garlic Dip' from here to use as a sandwich spread and it went perfectly together! I really REALLY enjoyed this as an alternative to a 'meat-filled' sandwich (even hubby enjoyed it!) and I would definately make this again! Thanks for sharing.:) Read More
(1)
Rating: 1 stars
10/15/2010
Made exactly as directed but felt it was missing something. Would not recommend nor make again. Read More
(1)