Open-Faced Mushroom Melts
with Jammy Balsamic Onions and Potato Wedges
Crisp ciabatta rolls topped with hearty 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
227 g
Mushrooms
460 g
Russet Potato
113 g
Red Onion
7 g
Chives
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 unit
Ciabatta Roll
(Contains Barley, Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tsp
Garlic Salt
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
2 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, 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 hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add mushrooms and remaining garlic salt. Cook, stirring often, until mushrooms have softened, 5-6 min. Season with pepper.Remove the pan from heat. Transfer mushrooms 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 hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add balsamic glaze, mustard, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl). 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, to taste.
Meanwhile, halve rolls. Arrange rolls 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 mushroom melts and wedges between plates. Sprinkle crispy shallots and remaining chives over melts.Serve chive mayo alongside for dipping.
