In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mushroom muffulettas with olive tapenade and paprika-spiced kale chips
Dairy-Free, Soy-Free, Vegan, No Added Sugar
2 Servings, 730 Calories/Serving
We’ve transformed the mighty, meaty New Orleans sandwich into a plant-based paradise with sautéed mushrooms, leafy spinach, and a sweet red pepper–cashew crema.
In your bag
- 1 bunch organic curly-leaf kale or other leafy greens (about ¾ pound)
- 1 teaspoon sweet smoked paprika
- 3 tablespoons pitted Kalamata olives
- 2 tablespoons pitted Castelvetrano olives
- Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
- 2 ciabatta rolls
- 6 ounces organic cremini or other button mushrooms
- 3 ounces organic baby spinach or other leafy greens
- Sunbasket red pepper–cashew crema (roasted red peppers - cashew butter - garlic - lemon juice - kosher salt)
Calories 730, Total Fat 34g (44% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1250mg (54% DV), Total Carb. 88g (32% DV), Fiber 8g (29% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Tree Nuts (cashew), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Make the kale chips
Heat the oven to 350°F.
- Strip the kale leaves from the stems; tear or cut the leaves into 2-inch pieces.
On a sheet pan [2 sheet pans], drizzle the kale with 1 to 2 tablespoons oil; season lightly with salt and pepper, sprinkle with the paprika, and toss to coat. Spread in an even layer and bake, turning halfway through, until the kale chips are crisp around the edges, 10 to 12 minutes. Meanwhile, prepare the olive tapenade.
Make the olive tapenade
- Finely chop the olives, checking for any pits.
In a small bowl, stir together the olives and Italian vinaigrette. Season to taste with salt and pepper.
Toast the ciabatta; cook the mushrooms
- Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
- Thinly slice the mushrooms.
Heat a dry large frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes. Transfer to a plate.
In the same pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the mushrooms and cook, stirring occasionally, until browned and just starting to soften, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Assemble the muffuletta sandwiches
Place the ciabatta bottoms, cut sides up, on a work surface and slather with as much olive tapenade as you like. Top each with the mushrooms and spinach. Spread the cut sides of the ciabatta tops with the red pepper–cashew crema. Close with the ciabatta tops. Cut the sandwiches in half.
Transfer the muffuletta sandwiches and kale chips to individual plates and serve any remaining tapenade on the side.
- Strip and tear the kale leaves.
- Season the kale for baking.
- Stir the olive tapenade.
- Drizzle or brush the ciabatta with oil.
- Assemble their own sandwiches.