Open-Faced Mushroom Melts
with Chicken, Balsamic Onions and Potato Wedges
Crisp ciabatta rolls topped with hearty chicken, mushrooms and jammy balsamic onions 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
2 unit
Russet Potato
227 g
Mushrooms
1 unit
Red Onion
7 g
Chives
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 unit
Ciabatta Roll
(Contains Gluten)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
28 g
Crispy Shallots
(Contains Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 tbsp
Garlic Spread
2 unit
Chicken Breasts
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 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. Melt garlic spread in a small microwavable bowl or a small pan over low heat.Add potatoes to a parchment-lined baking sheet, drizzle with half the garlic spread, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets.) 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.Pat chicken dry with paper towels. Season with salt and pepper.Reheat the same pan over medium.When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**Transfer to a cutting board to rest.Carefully wipe the pan clean.
Add 1 tbsp (2 tbsp) oil to the same pan, 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 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!)
Thinly slice chicken.Spread balsamic onions over rolls. Top with mushrooms, chicken and cheese. Return to the top of oven and bake until cheese melts, 5-6 min. Divide mushroom melts and potato wedges between plates. Sprinkle crispy shallots and remaining chives over melts.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 (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a cutting board to rest. Carefully wipe the pan clean. Reuse the same pan to cook balsamic onions in step 4.
Thinly slice chicken. Spread balsamic onions over rolls. Top with mushrooms, chicken and cheese. Return to the top of oven and bake until cheese melts, 5-6 min.
