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  • Writer's pictureShay

Mushroom MLT Sandwich

Updated: Jan 10

This Mushroom Sandwich ;Mushroom , Lettuce, Tomato Sandwich "MLT" features fried mushrooms. These Fried Mushrooms are coated with a seasoned panko bread crumb and flour mixture fried to crispy golden perfection and smothered in DivineKuizine Mango Barbecue Sauce. Beyond a doubt this is the best MLT recipe I have ever tried. Juicy blistered tomato, nestled between two slices of crispy sourdough bread. It is ready in 20 minutes or less! This sandwich is seriously amazing. Beyond a doubt this will be the best mushroom lettuce tomato sandwich recipe you will ever try. Great for my vegetarians!

Served 2 Prep Time :20 minutes


  • 4 slices sourdough slices

  • 4 tablespoon DivineKuizine Mango Barbecue

  • DivineKuizine Remoulade sauce

  • 2 leaves Romain lettuce

  • 1 1/4 cups panko breadcrumbs

  • 1/2 cup all purpose flour

  • 1/3 cup Fresh Parsley , chopped

  • Kosher salt

  • 8oz Portabella Mushrooms, sliced 1inch thick

  • 1 tablespoon butter and 1 tablespoon olive oil

  • 1/3 cup egg whites

  • 1 cup colored cherry tomatoes

  • 2 tablespoons olive oil

  • 2 garlic cloves, minced

  • kosher salt and black pepper, to taste


Prepare Mushrooms:

  1. In a small bowl combine the bread crumbs, flour, salt, and parsley. Add the egg whites to another small bowl.

  2. Wash and dry your mushrooms thoroughly. Slice, Dip them in the egg whites and roll them through the seasoned panko breadcrumbs and flour mixture.

  3. Heat 1 1/4 inches oil in a Dutch oven, heavy pot or fryer to 375 degrees. Carefully add a few of the breaded mushrooms at a time frying until golden brown; 2-3 minutes. Remove to paper towels to drain.

  4. Place fried mushrooms in a bowl and coat with DivineKuizine Mango Barbecue Sauce.

Blistered Tomatoes:

Slice tomatoes in half. Heat the oil and garlic in a medium pan over medium-high heat. Add the tomatoes and let them sit undisturbed in the pan for 2 minutes, to blister on the bottom. Addsalt, and pepper, then stir together with the tomatoes. Let them cook and blister another 2-3 minutes, stirring a few more times.


  1. Spread 1 teaspoon o butter and oil mixture DivineKuizine Remoulade on each side of the bread slices. Preheat a heavy skillet or griddle over medium-low heat for 5 minutes. Add bread in a single layer, working in batches if necessary, and cook until golden brown. Flip and cook until second side is golden brown. Transfer bread to a cutting board.

  2. Spread DivineKuizine remoulade on one side of each slice of bread. Stack lettuce and tomato evenly between two slices of bread. Top with mushroom. Close sandwiches, cut in half, and serve.

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