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.**
Servings Prep Time
Yield 4 servings 15minutes
Cook Time
20 minutes
Servings Prep Time
Yield 4 servings 15minutes
Cook Time
20 minutes
Ingredients
MARINATED MUSHROOMS
  • 1 sprig thyme
  • 4 oz. baby bella or crimini mushroomssliced ¼” thick, lightly scored, about 2
  • ¼cup olive oil
  • ¼cup white wine vinegar
SAUTÉED KALE
  • 2tablespoons olive oil
  • 1 Medium Onionfinely chopped
  • 2 garlic clovesfinely chopped
  • ½ teaspoon crushed red pepper flakes
  • 2leaves large bunches kaleribs and stems removed,chopped (about 6 cups)
  • 1teaspoon Salt
  • 1teaspoon black pepper
SHALLOT MAYONNAISE
  • ½ shallotvery finely chopped
  • ½ cup mayonnaise
  • 1tablespoon lemon juice
  • 1teaspoon dried rosemary
  • ½ teaspoon Salt
  • ½ teaspoon black pepper
ASSEMBLY
  • 2tablespoons olive oil
  • 1tablespoon butter
  • 4in large eggsscrambled
  • 4 potato rollssplit, buttered, lightly toasted
  • 1 ½ teaspoons Salt
  • 4slices Swiss cheese
  • 1tablespoon butter
  • 4in large eggsscrambled
  • 4 potato rollssplit, buttered, lightly toasted
  • 4slices Swiss cheese1/4 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.