Open-Faced Mushroom and Chicken Breast Melts
with Balsamic Onions and Potato Wedges
Crisp ciabatta rolls topped with hearty mushrooms, jammy balsamic onions and chicken are a match made in sandwich heaven. Melted mozzarella is the bonus you never knew you wanted, but absolutely need!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Russet Potato
227 g
Mushrooms
1 unit(s)
Red Onion
7 g
Chives
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
28 g
Crispy Shallots
(Contains Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Melt garlic spread in a small microwavable bowl or a small pan over low heat.
- Add potatoes to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Drizzle with half the melted garlic spread, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice mushrooms.
- Thinly slice chives.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add remaining garlic spread, then mushrooms. Cook, stirring often, until softened, 5-6 min. Season with pepper.
- Remove the pan from heat. Transfer to a plate, then cover to keep warm.
- Peel, then cut onion into 1/4-inch pieces.
- Add mayo and half the chives to a small bowl. Season with salt and pepper, then stir to combine.
- Reheat the same pan (from step 2) over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring occasionally, until softened, 2-3 min.
- Add balsamic glaze, mustard, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar.
- Cook, stirring occasionally, until some liquid has evaporated and onions are jammy, 3-4 min. (TIP: Use a fork to help break down onions!) Season with salt and pepper.
- Meanwhile, halve ciabatta rolls. Arrange on another parchment-lined baking sheet, cut-side up.
- Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
- Spread balsamic onions over rolls. Top with mushrooms and cheese. Return to the top of oven and bake until cheese melts, 5-6 min.
- Divide open-faced mushroom melts and potato wedges between plates.
- Sprinkle with crispy shallots and remaining chives.
- Serve chive mayo alongside for dipping.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side. Transfer chicken to a parchment baking sheet. Use the same pan to cook onions in step 4. Roast in the middle of the oven until chicken is cooked through, 12-14 min.*
Thinly slice chicken. Arrange chicken on top of plated sandwiches.
