Be the first to Olive tapenade, mozzarella, and roasted mushrooms on baguette makes a sandwich that will not quickly get soggy.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 pound white mushrooms, stems removed, caps cut into 3 or 4 slices
- 2 Tablespoons olive oil
- Kosher salt
- 1/2 cup homemade or purchased tapenade (recipe link below)
- 1 baguette (24 inches long), cut in half lengthwise and then quartered to make 4 sandwiches
- 1 pound fresh mozzarella cheese, cut into 1/4-inch thick slices
- 1/2 bunch watercress, large stems removed, rinsed and separated into individual sprigs
Preparation:
Preheat oven to 475 degrees F.
In a baking pan, drizzle the olive oil over the mushrooms. Add salt to taste, and shake the mushrooms around to coat them. Roast in the oven until they are soft and the edges have turns brown, 10 to 12 minutes. Remove from the oven and let cool.
Spread about 2 tablespoons tapenade on the bottom halves of the bread. Lay the mozzarella cheese slices over the tapenade. Distribute the mushrooms over the cheese, and then add the watercress. Top with the remaining bread, and wrap or eat sandwich right away.
Yield: 4 servings
• Homemade Olive Tapenade Recipe
Recipe Source: The New American Cheese by Laura Werlin (Stewart, Tabori & Chang)
Reprinted with permission.
In a baking pan, drizzle the olive oil over the mushrooms. Add salt to taste, and shake the mushrooms around to coat them. Roast in the oven until they are soft and the edges have turns brown, 10 to 12 minutes. Remove from the oven and let cool.
Spread about 2 tablespoons tapenade on the bottom halves of the bread. Lay the mozzarella cheese slices over the tapenade. Distribute the mushrooms over the cheese, and then add the watercress. Top with the remaining bread, and wrap or eat sandwich right away.
Yield: 4 servings
• Homemade Olive Tapenade Recipe
Recipe Source: The New American Cheese by Laura Werlin (Stewart, Tabori & Chang)
Reprinted with permission.
