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.
Parsley and Thyme
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Before starting, preheat the oven to 450°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 middle of the oven, flipping halfway through, until golden-brown, 22-24 min.
Meanwhile, roughly chop mushrooms. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. 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 thyme. Cook, stirring often, until mushrooms are golden-brown, 5-8 min. Season with salt and pepper, to taste. Remove the pan from heat. Transfer mushrooms to a plate, then cover to keep warm.
Meanwhile, roughly chop parsley. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Cut tomatoes into 1/4-inch pieces. Add mayo and parsley 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 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl). Cook, stirring occasionally, until tomatoes break down and jam thickens, 4-5 min. (TIP: Use a fork to help break down tomatoes!)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 some parsley mayo over rolls. Top with tomato-onion jam, mushrooms and cheese. Return to the top of oven and bake until cheese melts, 5-6 min. Divide mushroom melts and sweet potato wedges between plates. Serve any remaining parsley mayo alongside for dipping.