Open-Faced Sourdough Sandwich with Chèvre, Bacon & Thyme-Butter Chanterelles

This open-faced sourdough sandwich brings together everything that's comforting, elegant, and packed with flavor. Creamy chèvre forms the rich base, topped with crisp bacon and golden chanterelles sautéed in thyme-infused butter. It's the perfect blend of textures: crisp toast, silky cheese, salty crunch, and tender, aromatic mushrooms. Whether served as a weekend brunch, a light lunch, or a small dinner with a glass of wine, this dish is both simple to make and deeply satisfying—an ode to good ingredients done right.

Ingredients

• sourdough bread 

• Chèvre

• 4–6 slices good-quality bacon

• 150–200 g (5–7 oz) fresh chanterelle mushrooms

• 2–3 tbsp unsalted butter

• 4–5 sprigs fresh thyme (plus extra for garnish, optional)

• Freshly ground black pepper

• Optional: a drizzle of honey or fig jam for contrast

Equipment

• Frying pan

Instructions

1. Cook the bacon:
   In a skillet over medium heat, fry the bacon until crisp. Transfer to a paper towel–lined plate. Set aside.

2. Prepare the chanterelles:
   Clean the chanterelles (brush off dirt or quickly rinse and dry if needed). Cut large ones in half or quarters.

3. Sauté chanterelles in thyme butter:
   In a clean skillet, melt the butter over medium heat. Add the thyme sprigs and let them sizzle for 1 minute to infuse.
   Add the chanterelles and cook for 5–7 minutes, stirring occasionally, until tender and lightly golden. Season with a pinch of salt and pepper. Remove thyme sprigs and keep the mushrooms warm.

4. Toast the bread:
   Toast the sourdough slices in a dry skillet, grill pan, or toaster until golden and crisp on the outside, chewy in the center.

5. Assemble the sandwiches:
   While the bread is still warm, spread a thick layer of chèvre on each slice. Add 2–3 slices of crispy bacon per slice. Top with a generous spoonful of the warm thyme-butter chanterelles.

6. Finish and serve:
   Add freshly ground black pepper and a few thyme leaves for garnish. For a sweet touch, lightly drizzle honey or fig jam. Serve immediately.

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