Roasted Mushroom/Kale Sandwiches.

I’m a jerk.

I missed Sandwich Sunday.

Let me explain.

You see, there was a lot of (literal) running around, which filled my time with non-sandwich things like drinking whiskey and…

Oh, who am I kidding.

I ate three sandwiches on Sunday.

That aforementioned running caused a spike in my hunger pangs, leaving me to eat club sandwiches and pulled pork sandwiches and cheese sandwiches (see: two pieces of baguette with a large hunk of Mahón in between it).

And now it’s Wednesday.

So let me make it up to you with these.

They're magically delicious.
They’re magically delicious.

Roasted Mushroom/Kale Sandwiches
Serves 4

½ bunch kale, stems removed, torn into pieces
2 pints oyster mushrooms, stems removed
1 pint shiitake mushrooms, stems removed, rubbed clean of any grit or dirt
extra-virgin olive oil
black pepper, freshly ground
6 oz. sharp cheddar cheese, cut into ½-inch slices
8 1”-slices thick country bread

1. Preheat oven to 375˚F.
2. Lay kale pieces out on parchment paper-lined baking sheet; drizzle with olive oil; season with salt and pepper; bake in oven for 10 minutes, or until crisp and golden; remove from oven; reserve.
3. In large bowl, toss mushrooms with 3 to 4 Tbsps. olive oil, salt, and pepper; spread out on parchment paper-lined baking sheet; bake in oven for 12 to 15 minutes, or until golden in color; remove from oven; reserve.
4. Prepare sandwiches on parchment-paper lined baking sheet: on 4 of the bread slices, layer the kale and cheddar; top the remaining four slices with mushrooms; return to oven, bake 4 to 5 minutes more, or until cheese begins to melt; remove from oven; close sandwiches; serve immediately.

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