These sandwiches were served at the Culinary Institute of Americas "World of Flavors" event where Colavita was proud to partner with the Mushroom Council. Click here for the recipe for Piquillo-BlackOlive Relish.
Origin: Steve Solomon, FSInsights and Micael Foley, Michael Foley Foods
1 pound Portabella mushroom caps, thinly sliced 3 ounces COLAVITA Extra Virgin Olive Oil 4 tablespoons slivered basil 1/2 recipe Piquillo-Black Olive Relish 3 ounces Mahon or Manchego cheese, grated 1 ounce COLAVITA Extra Virgin or Fruttato olive oil 2 (10 - ounce) ficelle baguettes Salt and freshly ground pepper
Heat a medium saute pan; add the oil. Toss in the mushrooms and saute until almost dry. Stir in the basil leaves and season to taste with salt and freshly ground pepper.
Slice open the baguettes. Distribute evenly the relish, top with the cooked mushrooms, and grated cheese. Drizzle with the olive oil and serve.