Sandwichs aux champignons fromagés
avec mozzarella et cheddar blanc
Ces délicieux sandwichs sont composés de fromage fondu, de champignons savoureux et de vinaigre balsamique acidulé!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
28 g
Mélange roquette et épinards
1 pièce(s)
Demi-baguette
(Contient: Gluten, Orge)
113 g
Champignons
2 cs
Glaçage balsamique
(Contient: Sulfites)
1 cc
Sel d'ail
7 g
Thym
½ tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
2 cs
Moutarde à l’ancienne
(Contient: Moutarde)
Pas inclus dans votre livraison
½ cs
Huile*
0.06 cc
Sel*
0.06 cc
Poivre*
Ustensiles
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Thinly slice mushrooms.Strip 2 tsp thyme leaves from stems, then finely chop.Halve demi baguette.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil then mushrooms. Season with thyme, 1/2 tsp garlic salt and pepper. Cook, stirring occasionally, until softened, 5-6 min. Remove the pan from heat.
Meanwhile, arrange baguettes on an unlined baking sheet, cut-side up. Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on the baguettes so they don't burn!)Carefully remove baguettes from the oven. Spread mustard over baguettes, then sprinkle half the mozzarella and half the cheddar over top. Top baguettes with mushrooms, then sprinkle with remaining mozzarella and remaining cheddar.Return assembled baguettes to the middle of the oven and bake until cheese melts, 1-2 min.
Add arugula and spinach mix and half the balsamic glaze to a medium bowl. Season with salt and pepper, then toss to combine. Halve cheesy mushroom melts crosswise. Divide mushroom melts between plates, then top with dressed greens.Drizzle remaining balsamic glaze over mushroom melts, if desired.
