Ain't nothing wrong with paying a little homage to the greasy spoon, a bastion of culinary delights and artery-bursting goodies paid for with cash by the front door. We can't provide the bottomless cup of coffee, but we can give you a mushroom melt that'll blow the doors and your socks off after one crunchy, umami bite. A side salad with spinach and basil-y pesto provides a crunchy, healthy break, but if you're like us, you won't be able to put the melt down. Now scooch over in the vinyl booth and let us sit down: We want a bite!
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve onion. Slice halves into thin strips.
Halve and juice lemon.
Halve baguettes and hollow out top and bottom halves of each, leaving a layer of crust.
Core tomato and cut into ¼" dice.
Place bread innards in a mixing bowl and toss with 1 tsp. olive oil and Parmesan. Reserve hallowed out baguettes.
Cook the Filling
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, red onion, and mushrooms to hot pan and stir occasionally until browned, 4-5 minutes.
Remove from burner and season with ¼ tsp. salt and ¼ tsp. pepper.
Make the Vinaigrette
In another mixing bowl, whisk together pesto, sugar, 1 tsp. lemon juice, and 2 tsp. olive oil.
Bake the Sandwiches and Croutons
Place baguette halves on one half of prepared baking sheet and place filling in wells of bottom halves. Top filled bread with cheese slices. Place bread innards on empty half of baking sheet.
Bake until cheese is melted and bread innards (croutons) are golden brown, 5-8 minutes.
Finish the Dish
Toss spinach and tomato in bowl with dressing and top with croutons.
Plate dish as pictured on front of card. Bon appétit!