Toasted Mushroom and Sun-dried Tomato Sandwiches

Toasted Mushroom and Sun-dried Tomato Sandwiches

Fancy a quick, tasty lunch or snack? Enjoy this mouth-watering recipe.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 15 mins

Yield: 4 x half sandwiches

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe


  • 285.71 g button mushrooms, sliced
  • 1 pinch of salt, divided
  • 1 pinch of black pepper, divided
  • 100 g baby spinach leaves
  • 1/2 cup sun-dried tomatoes, chopped
  • 3/4 cup grated, reduced-fat cheddar cheese
  • 200 g Turkish bread, sliced into four servings


Heat a frying pan and spray it with cooking spray. Add mushrooms and cook, stirring occasionally, for three minutes or until soft. Drain on paper towel. Lightly season with salt and pepper.

Preheat a grill or sandwich toaster on medium-high. Arrange spinach leaves, mushrooms, sun-dried tomatoes, and cheese evenly on the Turkish bread. Lightly season with salt and pepper. Top with remaining bread and press down firmly.

Place sandwiches under the grill or in the sandwich toaster and cook for five minutes or until toasted. Cut in half and serve.


If adding additional salt and pepper, adjust the nutritional data.


You can make the sandwiches ahead. Wrap in plastic and keep in the fridge for up to six hours before toasting and serving.

Nutritional Info (per serving)

CALORIES 220 cals
Kilojoules 917 kJ
Fat 5.1 g
Saturated Fat 1.4 g
Cholesterol 5 mg
Sodium 558 mg
Carbohydrates 34.2 g
Fiber 5.8 g
Total Sugars 1.8 g
Protein 13.6 g
Calcium 129.0 mg
Note: A dash indicates no data is available.