These mushroom cheese melts bring me back to a young artist program at Schroon Lake in New York. Our chef was incredible, and made the most delicious recipe with cheese and mushrooms. This is my attempt to recreate that dish in sandwich form. And who can resist green beans?
1/2 pound mushrooms
1/2 pound green beans
Garlic clove, minced
2 tablespoons Dijon mustard
2 ounces shredded cheddar-jack blend
2 ciabatta rolls
1 1/2 tablespoons flour
1 cup milk
olive oil, salt, pepper, balsamic vinegar
Preheat oven to 450 degrees F.
Trim stem ends from mushrooms, and thinly slice caps. Trim stem ends from green beans.
On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil and a pinch each of salt and pepper; push to one side. On open side of baking sheet, toss green beans with 1 teaspoon oil and a pinch each of salt and pepper. Roast veggies on upper oven rack until mushrooms are deep golden-brown, and green beans are tender and browned in spots.
Meanwhile, heat 1 tablespoon oil in a small saucepan over medium-high heat. Whisk in 1 1⁄2 tablespoons flour; cook until toasted, about 1 minute. Whisk in 1 cup milk and garlic; bring to a boil. Reduce heat to medium; cook, whisking, until thickened. Off heat, whisk in mustard and cheese; season to taste with salt and pepper. Keep warm.
Once veggies are cooked, remove from oven and transfer to plates. Switch oven to broil. Cut rolls in half lengthwise; drizzle cut sides with oil, and season with a pinch each of salt and pepper. Place rolls, cut- sides up, directly on upper oven rack and broil until lightly toasted.
Top cut sides of rolls with cheese sauce, then arrange mushrooms on top. Return baking sheet to upper oven rack and broil until cheese is browned in spots.
Serve cheesy mushroom melts with green beans alongside. Drizzle some balsamic vinegar on the top. Enjoy