Mushroom and Gorgonzola with Arugula Salad
- Kid-friendly
- Heart-healthy
- Low sodium
- Low fat
This sandwich – a bit like a bread pizza – is cooked under the broiler. One of the world's top blue cheeses, Italian Gorgonzola makes this an extremely tasty and luxurious decadent sandwich, but almost any other flavourful melting cheese could replace it. Calabrese ring, ciabatta or other Italian-style breads, Parisian loaf or baguette can all be used for this sandwich.
Ingredients
- Sandwich:
- 12 oz (375 g) cremini or white mushrooms, thinly sliced
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 tbsp (45 mL) minced parsley
- 1 tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) salt
- Half (2/3 lb/350 g) Calabrese ring or other Italian bread
- 8 oz (250 g) Gorgonzola cheese with rind removed, crumbled
- Black pepper
- Salad:
- 4 cups (1 L) each arugula and Boston lettuce leaves
- 1/2 cup (125 mL) very thinly sliced sweet onion
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tbsp (15 mL) red wine vinegar
- Pinch each salt and black pepper
Preparation
Mushroom and Gorgonzola: In bowl, toss together mushrooms, oil, parsley, lemon juice and salt; let stand at room temperature for at least 10 minutes or for up to 2 hours.
Horizontally slice bread into halves; place both, cut side up, on baking sheet. Spoon mushroom mixture evenly over entire surface of each cut side. Place 3 inches/8 cm under broiler; broil until mushrooms are steaming hot, about 3 minutes. Remove from broiler; top evenly with cheese, then freshly grind pepper over top to taste.
Broil until cheese is melted, about 1 minute. With serrated knife, cut into 4 or 6 open-faced sandwiches.
Arugula Salad: Toss together arugula, Boston lettuce, onion, olive oil, vinegar, salt and black pepper.
Makes 4 or 6 servings.
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