French loaf open sandwiches


These french loaf open sandwiches are great for a starter when you have company (especially when paired with a good glass of red wine) and an absolute winner for lazy Friday nights spend in front of the telly.

Although I adore oyster mushrooms, the caramalised onions are a real showstopper when topped with Camembert cheese. Try different combinations with fresh basil leaves and basil pesto, mozzarella and cottage cheese.




1 large french loaf

2 sliced onions

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

250 g oyster mushrooms

1 teaspoon dried thyme

1 teaspoon dried basil

Handful of mozzarella cheese

Few slices of Camembert cheese

Cottage cheese

Basil pesto

Fresh basil


1. Fry the onions until transparent. Add the balsamic vinegar and brown sugar and fry the onions until they’re brown and sticky.

2. In a separate pan, fry the oyster mushrooms with the dried thyme and basil. Be careful not to cook them too long or they’ll go limp.

3. Slice the french loaf in 3 cm pieces and toast them until golden brown.

4. Top your toasted bread with onions, mushrooms and the rest of your toppings and serve with black pepper.


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