Mushroom & Mozzarella Hoagies
with Dijon Mayo, Potato Wedges & Roasted Asparagus
- Milk
- Eggs
- Soy
- Wheat
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!
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Onion
8 ounce
Asparagus
1 unit
Long Green Pepper
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
4 tablespoon
Mayonnaise
(Contains: Eggs)
½ tablespoon
Bold & Savory Steak Spice
8 ounce
Cremini Mushrooms
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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!).
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.
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.
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.
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.
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.
