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Forager Sandwich

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 Forager Sandwich
Recipe for the Week of March 7-11, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Breakfast, Main Dish
Cuisine American, Fusion
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
MARINATED MUSHROOMS
  • 1 sprig thyme
  • 4 oz. baby bella or crimini mushrooms sliced ¼” thick, lightly scored, about 2
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
SAUTÉED KALE
  • 2 tablespoons olive oil
  • 1 Medium Onion finely chopped
  • 2 garlic cloves finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 leaves large bunches kale ribs and stems removed,chopped (about 6 cups)
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
SHALLOT MAYONNAISE
  • ½ shallot very finely chopped
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried rosemary
  • ½ teaspoon Salt
  • ½ teaspoon black pepper
ASSEMBLY
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 in large eggs scrambled
  • 4 potato rolls split, buttered, lightly toasted
  • 1 ½ teaspoons Salt
  • 4 slices Swiss cheese
  • 1 tablespoon butter
  • 4 in large eggs scrambled
  • 4 potato rolls split, buttered, lightly toasted
  • 4 slices Swiss cheese 1/4 swiss cheese per student sandwich when cutdown
Course Breakfast, Main Dish
Cuisine American, Fusion
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 4 servings
Ingredients
MARINATED MUSHROOMS
  • 1 sprig thyme
  • 4 oz. baby bella or crimini mushrooms sliced ¼” thick, lightly scored, about 2
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
SAUTÉED KALE
  • 2 tablespoons olive oil
  • 1 Medium Onion finely chopped
  • 2 garlic cloves finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 2 leaves large bunches kale ribs and stems removed,chopped (about 6 cups)
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
SHALLOT MAYONNAISE
  • ½ shallot very finely chopped
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dried rosemary
  • ½ teaspoon Salt
  • ½ teaspoon black pepper
ASSEMBLY
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 in large eggs scrambled
  • 4 potato rolls split, buttered, lightly toasted
  • 1 ½ teaspoons Salt
  • 4 slices Swiss cheese
  • 1 tablespoon butter
  • 4 in large eggs scrambled
  • 4 potato rolls split, buttered, lightly toasted
  • 4 slices Swiss cheese 1/4 swiss cheese per student sandwich when cutdown
Instructions
MARINATING THE MUSHROOMS
  1. Toss thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature until ready to serve.
TO MAKE THE KALE
  1. Heat oil in a large skillet over medium heat. Cook onion and garlic until onion is softened and just translucent and garlic is golden. Working in batches, add kale, tossing and letting it wilt slightly before adding more. Reduce heat to medium-low and cook kale, tossing often, until tender. Mix in red pepper flakes and season with salt and pepper. Once vegetables are tender, crack eggs into pan and scramble with kale and onions. Remove and put in community bowl covered.
MAKING THE SHALLOT MAYONNAISE
  1. Mix minced shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.
FINSIHING THE MUSHROOMS
  1. Heat oil in the same large skillet over medium-high heat. Drain marinated mushrooms, pat dry, and cook until deep golden brown on both sides.
TO ASSEMBLE
  1. In a nonstick with butter at the bottom, toast split buns and allow to brown. Spread rolls with shallot mayo. Layer rolls with marinated mushrooms, kale mixture, fried eggs, and cheese.