These rustic ciabatta buns are topped with hearty portobellos, a savoury tomato-shallot jam, then baked until the mozzarella on top gets perfectly gooey.
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Preheat your oven to 450°F (to roast sweet potatoes, toast buns and bake melts). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Peel, then cut sweet potatoes into 1/4-inch matchstick fries. On a baking sheet, toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in top of oven, turning sweet potatoes over halfway through cooking, until golden-brown, 22-24 min.
Meanwhile, pull off stems from mushrooms. Cut mushroom caps and stems into 1/2-inch thick slices. Cut tomatoes into 1/2-inch pieces. Finely chop basil leaves. Peel, then cut shallots into 1/4-inch slices.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until golden-brown, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl) and stir together, until melted, 1 min.
Transfer mushrooms to a plate and cover with foil to keep warm. Using same pan, reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes and 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring occasionally, until tomatoes break down and sauce is thick and jammy, 4-5 min. Season with salt and pepper.
Meanwhile, cut buns in half, then arrange them cut-side up on another baking sheet. Toast in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on your bread so that it does not burn!) In a small bowl, mix mayo and half the basil.
Spread each bun half with basil-mayo. Top with jam, mushrooms and mozzarella. Return to the oven and bake, until cheese melts, 5-6 min. Divide melts and sweet potatoes between plates. Sprinkle over remaining basil.