Put a whole host of local ingredients to use with this addictive and easy weeknight or midday snack recipe!

Ciabatta Mushroom Melt

by Paula Seville

Makes two open faced sandwiches



  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.
  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.
  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.
  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.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Partnering with local, organic farmers to deliver fresh produce, meat, dairy and more throughout Greater Atlanta.

About Us

All Recipes