Bacon, Mushroom & Mozzarella Hoagies
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Bacon, Mushroom & Mozzarella Hoagies

Bacon, Mushroom & Mozzarella Hoagies

with Dijon Mayo & Seasoned Potato Wedges

This week, a classic sandwich gets a veggie-centric twist. Meaty mushrooms are sautéed with bold and savory steak spices til they’re crispy and caramelized. Then, they’re stuffed into toasted baguettes, along with a creamy Dijon mayo, a tangle of peppers and onions, and a blanket of gooey mozz. Add savory potato wedges and you’ve got a restaurant-style meal!

Allergens:
Eggs
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Onion

1 unit

Long Green Pepper

8 ounce

Button Mushrooms

1 tablespoon

Fry Seasoning

4 tablespoon

Mayonnaise

(Contains Eggs)

2 teaspoon

Dijon Mustard

2 unit

Demi-Baguette

(Contains Soy, Wheat)

1 tablespoon

Bold & Savory Steak Spice

1 unit

Mushroom Stock Concentrate

½ cup

Mozzarella Cheese

(Contains Milk)

4 ounce

Bacon

Not included in your delivery

Salt

Pepper

2 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Calories1210 kcal
Fat73 g
Saturated Fat19 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber7 g
Protein27 g
Cholesterol110 mg
Sodium1860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Paper Towel
Baking Sheet
Medium Bowl
Small Bowl

Instructions

Prep
1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!).

Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

Roast Potato Wedges
2

• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

Cook Veggies
3

• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.

Use pan used for bacon here.

Mix Mayo & Toast Bread
4

• While veggies cook, in a small bowl, combine mayonnaise and mustard; season with salt and pepper. • Slice baguettes lengthwise, stopping before you cut all the way through. Place baguettes (cut sides up) on a second baking sheet. • Toast on middle rack until lightly golden, 3-5 minutes.

Cook Mushrooms
5

• Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Season with half the Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. • Return veggies to pan; stir to combine.

Finish & Serve
6

• Keeping baguettes on sheet, spread cut sides with half the Dijon mayo; fill with as much of the veggie mixture as will fit, then sprinkle with mozzarella. (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes. • Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side for dipping.

Top veggie mixture with bacon before adding mozzarella.

Bacon is fully cooked when internal temperature reaches 145°.