Bread roll with goat’s cheese, mushrooms and caramelized onions

Sometimes, even if you are just at home, you might fancy something a little different for lunch: quick, but delicious and tasty. Speed is not always synonymous with low quality food, and this bread roll is a perfect example. Its ingredients are inspired by a trip to Belgium, a country in northern Europe where the influence of neighbouring France and the smell of the North Sea are both felt, combined in a wide choice of attractive and aromatic street food. An example of this riot of northern European flavours and fragrances is this sandwich, slightly warmed and filled with some lovely goat’s cheese, caramelized onions, tomatoes in oil and raw mushrooms. Perfect eaten with a nice dark beer. You only have to close your eyes and dream of Belgium with us.


  • bread rolls 4 ciabatta bread rolls, 120g each
  • champignons mushrooms 100 grams
  • cheese 200 grams Goat’s cheese
  • tomatoes 40 grams In oil
  • onions 40 grams
  • brown sugar 10 grams
  • mayonnaise 20 millilitres Mustard flavoured
10 minutes Total time
4 minutes Active time
Serves 4 persons
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Cut the onion into 0.5cm thick slices. Caramelize the onions in a pan for about 10 mins with a little olive oil, some salt and brown sugar - add a little water if necessary. Cut the mushrooms into thin slices. Sliced the goat’s cheese into 1cm thick slices. Halve the bread roll. Spread the rolls with a little mayonnaise and mustard. Place the caramelized onions and tomatoes in the roll. Add the slices of goat’s cheese. Finish the sandwich with slices of raw mushroom. Serve the sandwich after heating it in the oven at 200°C for 4 min.

Add, if you wish, a few chopped walnuts and a drizzle of oil. If you prefer, add some mustard mayonnaise with a little truffle oil – it will give a very distinctive touch to your bread roll. If you don’t like hot sandwiches you can eat it cold, just as it is before putting it in the oven. However, bear in mind that the heat tends to soften the cheese and to enhance the flavours, so this sandwich is much better warmed.
In Belgium one typically has a single large meal in the evening. During the day, however, it’s more likely that you will eat something on-the-go, whilst out of the house. It’s an attractive habit because you not only enjoy excellent local cuisine, but also socialize a little. The Belgian sandwich is the perfect expression of this typical Belgian custom.

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