Whole Wheat Thin Sandwich Bun
- Sliced -

Whole Wheat Thin Sandwich Bun

For a healthier sandwich that holds up, trust this pre-sliced bun. It’s made to be both tasty and healthy, with holding power for any topping or spread.

Whole Wheat
Product sheet (pdf)

Open-faced mushroom & blue cheese sandwich


  • 2 Boulart® Whole Wheat Thin Sandwich Buns
  • 450 g of your favorite mushrooms, or a mix of a few different kinds
  • ¼ cup of unsalted butter
  • 2 tbsp of olive oil
  • 1 clove of garlic, cut in half
  • ½ a red onion, sliced very thinly, divided
  • 2 tbsp thyme, picked and finely chopped
  • 2 cups balsamic vinegar
  • 1 cup of mild blue cheese, crumbled
  • Kosher salt
  • Freshly ground black pepper
  • 1 pack of alfalfa sprouts


  1. Pour balsamic vinegar into a small sauce pan over medium low heat and simmer continuously until vinegar reduces to a syrup. This process can take 30-40 minutes and will yield approximately 3-4 tbsp of reduced vinegar. Remove from heat and let cool.
  2. Meanwhile, place a frying pan and grill pan onto medium heat.
  3. Once hot, drizzle half of the olive oil (1 tbsp) into the pan and add the butter.
  4. When the butter is melted and hot, add in half the red onion and the chopped thyme. Cook until onion is soft and almost transparent.
  5. Add the mushrooms to the pan and season with salt and pepper. Let mushrooms brown evenly, cooking until soft.
  6. Drizzle the cut side of the bread with the rest of the olive oil and grill until the bread is crisp and golden brown.
  7. Remove the bread from the grill pan and rub the cut side of the bread with the garlic.
  8. Place the bread on a plate and top with the pan-roasted mushrooms, followed by the crumbled blue cheese and a few slices of red onion. Drizzle lightly with balsamic reduction and finish with a pinch of alfalfa sprouts.