Roasted Mushroom Sandwich with Horseradish Aioli

• sliced mushrooms16 ounce

  portobello or white button mushrooms

• avocado oil↗2 tablespoon
• Cajun seasoning2 tablespoon

  if it has salt in it, you may want to add less of it just to make sure the mushrooms don't get too salty - every brand is different

• salt and pepper

  to taste

• mayo↗0.5 cup
• small clove garlic, grated↗1

  even half a clove is plenty

• horseradish sauce↗1

  to taste (I use Boar's Head)

• lemon juice↗1

  to taste

• salt↗

  to taste

• Big honking chunk of bread that you really love

  I like Trader Joe's caramelized onion focaccia for this

• Pesto rosso↗

  optional as a second sauce

• Havarti cheese slices↗
• Arugula tossed with olive oil and lemon

Step-by-step instructions

1. 1

   Roast the mushrooms: Preheat the oven to 450 degrees. Toss the sliced mushrooms with the avocado oil and the seasoning on a sheet pan until well-combined. Roast for 20-25 minutes, until golden brown.

2. 2

   Make the horseradish aioli: Mix all the sauce ingredients in a bowl until well-combined. Taste and season.

3. 3

   Assemble the sandwiches: Toast the bread for the last few minutes on the pan with the mushrooms. Split the bread, spread with pesto rosso, roasty mushrooms, havarti (pop it in the oven again for a minute if you want it to melt), arugula, and the top piece of bread shmeared with the horseradish sauce. OH MY WORD can you even? This is so good.