Crisp ciabatta rolls topped with hearty 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.
227 g
Mushrooms
2 unit
Russet Potato
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 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
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.
Reheat the same pan (from step 2) over medium. When 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 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 potato wedges between plates. Sprinkle crispy shallots and remaining chives over melts.Serve chive mayo alongside for dipping.