Forager Sandwich Recipes

FORAGER SANDWICH

Forager Sandwich image

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.

Provided by Nicole Pagan

Categories Breakfast Main Dish

Time 15m

Yield Yield 4 servings

Number Of Ingredients 27

Ingredients

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
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
½ shallot (very finely chopped)
½ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon dried rosemary
½ teaspoon salt
½ teaspoon black pepper
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)

Steps:

Toss thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature until ready to serve.
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.
Mix minced shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.
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.
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.

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