Servings: 2 people
Ingredients
- 1/2 baguette 10-12 inch or 25-30 cm long
- 9 oz low-moisture mozzarella (~ 255g)
- 7 oz button mushrooms (~200g)
- 2 teaspoons Italian seasoning
- 4 tablespoons olive oil
- ketchup for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C).
- Prep Mushrooms: Clean your mushrooms with a damp paper towel or wash and peel them.
- Grate: Grate the mushrooms using the largest holes on your box grater. Then grate your low-moisture mozzarella or other cheese using the same holes.
- Combine Ingredients: In a bowl, combine the grated mushrooms and mozzarella, add Italian seasoning and mix well.9 oz low-moisture mozzarella, 7 oz button mushrooms, 2 teaspoons Italian seasoning
- Slice: Slice your baguette in half lengthwise.
- Oil Baguettes: Apply 2 tbsp of olive oil to the inside of each baguette half using a brush.1/2 baguette, 4 tablespoons olive oil
- Warm Up: Place the bread halves on a wire rack in the preheated oven. Bake for 3-5 minutes until crunchy.
- Top Baguettes: Remove the baguettes from the oven, spread the mushroom and cheese mixture evenly over each half. Add more cheese if desired.
- Bake: Bake the baguettes again for 8-10 minutes until the cheese has melted and everything is heated.
- Serve: Remove the hot sandwiches from the oven. Top the sandwiches with a drizzle of ketchup and serve immediately.ketchup
Notes
Just a heads up, the quantities listed will fill half a regular baguette, giving you 2 sandwiches. If your bread is a bit wider, like ciabatta, you might need to slice smaller pieces or whip up some extra topping. And hey, having a bit of extra topping isn't a bad thing - you can use it on regular bread later. So when in doubt, make a little more!
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!