French · Serves 2
with Dijon Mayo & Seasoned Broccoli
This week, a classic sandwich gets a veggie-centric twist. Meaty mushrooms are sautéed with bold and savory steak spices til they’re crispy and caramelized. Then, they’re stuffed into toasted baguettes, along with a creamy Dijon mayo, a tangle of peppers and onions, and a blanket of gooey mozz. Add savory potato wedges and you’ve got a restaurant-style meal!
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!).
Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)
Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.
Roast on top rack until golden brown and tender, 20-25 minutes.
Swap in broccoli for potatoes; roast until browned and tender, 12-15 minutes.
Meanwhile, heat a large drizzle of olive oil in a large pan over medium high heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper.
Turn off heat; transfer to a medium bowl. Wipe out pan.
While veggies cook, in a small bowl, combine mayonnaise and mustard; season with salt and pepper.
Slice baguettes lengthwise, stopping before you cut all the way through. Place baguettes (cut sides up) on a second baking sheet.
Toast on middle rack until lightly golden, 3-5 minutes.
Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes.
Season with half the Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds.
Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes.
Return veggies to pan; stir to combine.
Keeping baguettes on sheet, spread cut sides with half the Dijon mayo; fill with as much of the veggie mixture as will fit, then sprinkle with mozzarella. (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes.
Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side for dipping.
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