Five Guys Veggie Sandwich (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Melt 1 tablespoon butter in a large skillet over medium heat. Add sliced mushrooms and cook until golden brown and tender, about 5-6 minutes, stirring occasionally. Season with salt and pepper, then transfer to a plate. Keep warm.
2. 2Add remaining butter to the same skillet. Toss in diced green bell pepper and sauté until softened and slightly caramelized, about 4-5 minutes. Season with salt and pepper. Set aside with mushrooms.
3. 3Heat a griddle or clean skillet over medium-high heat. Split the potato bun and place cut-side down on the hot surface. Toast until golden and crispy, about 2-3 minutes. The bun should have a deep golden color to prevent sogginess.
4. 4Spread mayonnaise generously on both cut sides of the toasted bun, creating a moisture barrier.
5. 5Layer the bottom bun with iceberg lettuce leaves first, followed by the patted-dry tomato slices. This creates a protective layer between wet ingredients and the bun.
6. 6Add the warm sautéed mushrooms and green peppers directly on top of the tomatoes.
7. 7Place pickle slices over the sautéed vegetables, then add raw onion slices. If using jalapeños, add them now.
8. 8Cap with the top bun, mayo-side down. Press gently to compact the sandwich slightly.
9. 9Wrap in aluminum foil or parchment paper for 1-2 minutes to allow flavors to meld and help the sandwich hold together for restaurant-style presentation.