Mushroom Patty Melts
with Dijonnaise & Dilly Coleslaw
INGREDIENTS
- 1/4 cup vegan mayo
- 1/2 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 4 oz coleslaw blend
- 1 tsp dried dill
- 1 yellow onion, peeled and thinly sliced
- 1 red bell pepper, cleaned and cut into 1-inch strips
- 8 oz cremini mushrooms, thinly sliced
- 1 tsp bay seasoning blend
- 4 slices sourdough bread
- 2 oz vegan shredded mozzarella
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Add mayo, Dijon mustard, and a pinch of salt and pepper to a medium bowl and stir the Dijonnaise. In a separate medium bowl, add red wine vinegar, dried dill, just 1 tbsp Dijonnaise, and a pinch of salt and pepper. Add coleslaw blend and toss to combine. Set both bowls aside. (4-serving meal: use 2 tbsp Dijonnaise).
Add onion, bell pepper, mushrooms, and 1 tbsp olive oil to a foil-lined baking sheet. Add bay seasoning blend and toss to combine. Roast in oven until mushrooms are golden brown, 12 to 15 minutes. (4-serving meal: use 2 tbsp olive oil).
Place half the slices of sourdough bread on a flat surface and spread 1 tsp Dijonnaise on each slice. Add 1 tbsp olive oil to a large nonstick skillet over medium heat. Place the bread slices, Dijonnaise side down, in the skillet and sprinkle with mozzarella cheese. Top with roasted mushrooms and peppers. Spread Dijonnaise on both sides of the remaining bread slices and top the sandwiches. (4-serving meal: use 2 tbsp olive oil).
Cook sandwiches over medium heat until bread is golden brown and cheese is melted, 2 to 3 minutes per side. Transfer to a cutting board and halve the mushroom patty melts. Serve with dilly coleslaw. Bon appétit! TIP: If the bread browns before the cheese has melted, lower the heat.
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