Crispy Chipotle Mushroom Sandwich

A vegan sandwich just isn’t complete without mushroom!

Putting together a good vegan sandwich is no easy task. It definitely needs some solid thought and construction. Not only does it need to have a playful balance of textures and flavors, but it should also be satisfying.

Roasted mushrooms are my ingredient of choice. Not only are they crispy and chewy, but they also add a ton of flavor in a sandwich when seasoned.

I know we’re all for making things easy these days. Once you roast the mushrooms you can make this sandwich in 5 minutes flat. I even encourage you to make a big batch of them ahead of time to make your life a hell of a lot easier.

Put em’ in between two slices of sundried tomato sourdough bread and you’ve got yourself a not so boring lunch! 😙

Crispy Chipotle Mushroom Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 2 tbsp Coconut oil
  • 10 White button mushrooms, thinly sliced
  • 10 Cremini mushrooms, thinly sliced
  • 1 teaspoon Garlic Powder
  • 1 Black Pepper, freshly ground
  • 1 Salt
  • 4 Avocado, thin slices
  • 2 Romaine lettuce, leaves
  • 2 Red Onion, thin slices
  • 3 Tomato, thin slices
  • 1 teas Chipotle Vegenaise
  • 1 teas Earth Balance Buttery Spread
  • 2 slices Sun-dried tomato Sourdough bread
  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with aluminum foil. Brush 1 tbsp of coconut oil over the aluminum foil.
  3. In a single layer line all the slices of mushroom flat on the foil.
  4. Season the sliced mushrooms with some salt freshly ground black pepper, and garlic powder.
  5. Bake the mushrooms for about 15-20 minutes.
  6. Once the time goes off, remove from the oven, and carefully flip the sliced mushrooms.
  7. Bake the mushrooms again for an additional 15-20 minutes or until crispy on both sides.
  8. In the last 10 minutes of baking, ensure to keep a close eye on them so they don't burn.
  9. Once they are cooked and crispy set them aside (refrigerate if using at a later time).

  10. To Prepare the Sandwich:
  11. Spread earth balance vegan butter on one side of each piece of bread.
  12. Lay the buttered slice on a non-stick pan, and heat over medium heat.
  13. Grill until they become crispy.
  14. Once crispy, remove from heat and spread chipotle vegenaise on both pieces of the ungrilled sides of bread.
  15. Place a layer of crispy mushrooms on top, romaine lettuce, 3 slices of tomato, and 4 slices avocado.
  16. Put your sandwich together, cut in half and enjoy!
Will have leftover mushrooms leftover. Once they are baked you can keep them in the fridge for 3-4 days. Will just need to slice up sandwich ingredients and put your sandwich together.

Can also use just regular sourdough bread (doesn't have to be sun-dried tomato).



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