-
Prep time
15 minutes
-
Cook time
30 minutes
-
Serves
4
Author Notes
Few things are as satisfying as a messy sandwich—the more napkins required, the better. While using shredded, juicy, long-braised meat would have been delicious, mushrooms steal the spotlight in this sandwich. They cook in a fraction of the time and don't compromise on flavor. Generously seasoned oyster mushrooms pair perfectly with smoked fresh mozzarella and are complemented by a bright, herbaceous salsa verde reminiscent of chimichurri. Smoked gouda would also be a great choice. A sturdy, crusty bread is essential to hold everything together without falling apart. I chose ciabatta, but any crusty bread will work beautifully.
—César Pérez
Continue After Advertisement
Watch This Recipe
Cheesy Mushroom Sandwiches with Castelvetrano Salsa Verde
Ingredients
-
FOR THE SALSA VERDE:
-
1/2 cup
Castelvetrano olives, finely chopped
-
1/2 cup
fresh cilantro, finely chopped
-
1/2 cup
fresh flat leaf parsley, finely chopped
-
1/2 cup
fresh dill, finely chopped
-
1/2 cup
scallions, finely chopped
-
1/2 cup
extra virgin olive oil
-
1/4 cup
chives, finely chopped
-
1/4 teaspoon
red pepper flakes
-
1 tablespoon
white wine vinegar
-
1
lemon, zest and juice
-
Salt and pepper, to taste
-
—
-
FOR THE MUSHROOMS:
-
2 pounds
oyster mushrooms or any other meaty mushroom of your choice, torn
-
2 teaspoons
of your favorite seasoning blend - Adobo, Old Bay, Lawry’s, etc.
-
1/4 cup
xtra virgin olive oil, plus more as needed
-
1 teaspoon
smoked paprika
-
Salt and pepper, to taste
-
—
-
TO ASSEMBLE THE SANDWICHES:
-
4
ciabatta rolls, oiled and toasted
-
1
8-ounce ball fresh smoked mozzarella, thickly sliced
Directions
-
Make the salsa verde. Thoroughly wash your herbs in cold water and dry either in a salad spinner or by patting them with paper towels. Combine all salsa verde ingredients in a medium bowl and mix to combine. Taste for acid and seasoning and adjust accordingly. You want it to be sufficiently acidic; add a bit more lemon juice or white wine vinegar as needed.
-
Cook the mushrooms. Preheat cast iron skillet over medium-high heat. Brush any dirt off mushrooms with a damp kitchen towel or paper towel. Hand tear mushrooms into smaller pieces and place into the dry preheated cast iron skillet. Cook, stirring occasionally until mushrooms begin to brown, around 10 minutes. Add extra virgin olive oil, seasoning blend, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, and set aside.
-
Assemble your sandwiches. Preheat the oven to 400°F/204°C. Slice the ciabatta rolls in half with a serrated knife and place cut sides up on a baking sheet. On the bottom slice of bread, add a quarter of the mushroom mixture and top with a quarter of the smoked mozzarella slices. Repeat with the other sandwiches. Bake until the cheese is melted and exposed bread is golden brown, around 5 to 7 minutes. Top each sandwich with a few spoonfuls of salsa verde. Optionally, wrap in parchment paper and slice in half. Serve on a plate and with a few napkins.
See what other Food52ers are saying.