Open-Faced Mushroom Melts
with Tomato-Onion Jam
Crisp ciabatta rolls topped with hearty mixed mushrooms and a savoury tomato-onion jam are a match made in sandwich heaven. The 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
340 g
Sweet Potato
200 g
Mixed Mushrooms
160 g
Tomato
14 g
Parsley and Thyme
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
113 g
Red Onion, sliced
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 unit
Ciabatta Roll
(Contains Gluten)
¼ cup
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, flipping halfway through, until golden-brown, 20-22 min.
While sweet potato wedges roast, roughly chop mushrooms. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Roughly chop parsley. Cut tomatoes into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms and thyme. Cook, stirring often, until golden-brown, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl), then stir until melted, 1 min. Season with salt and pepper.
While mushrooms cook, heat a small pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes break down and jam thickens, 4-5 min. Season with salt and pepper. (TIP: Use a fork to help break down the tomatoes!)
While tomato-onion jam cooks, halve rolls. Arrange on another parchment-lined baking sheet, cut-side up. Toast in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!) Mix together mayo and parsley in a small bowl.
Spread parsley mayo over toasted rolls. Top with tomato-onion jam, mushrooms and cheese. Return to the oven and bake until cheese melts, 5-6 min. Divide mushroom melts and sweet potato wedges between plates.
