Ciabatta Mushroom Melt
By Chef Paula Seville
Makes two open faced sandwiches
Put a whole host of local ingredients to use with this addictive and easy weeknight or midday snack recipe!
Ingredients
- 1 bunch kale
- 1/2 lb crimini mushrooms (any mushrooms will work!)
- 1 bunch leeks (easily substitute 1/2 onion or 1 bunch green onions)
- TGM ciabatta loaf
- 1/2 cup cheddar cheese, grated
- olive oil
- salt
Overview
Prep Time
5 minutes
Cook Time
20 minutes
Servings
2
Instructions
Step 1
Heat 3 tbsp olive oil in a large saute pan, add leeks, mushrooms and pinch of salt. Saute for 5 minutes, until mushrooms have released their juices.
Step 2
Add kale and another pinch salt to pan and cover for 5-10 minutes, til wilted and tender. Remove from heat and set aside.
Step 3
Cut off 1/3 of ciabatta loaf, cut in two then slice down the middle. Toast in toaster oven or in oven on low broil setting for 2 minutes, until very lightly toasted but not yet browned.
Step 4
Remove bread from toaster, top with mushroom mixture then cheese. Return to toaster/broiler and toast for 4 minutes, until edges of the bread are golden brown and cheese has just started to bubble.
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