Mushroom Muffulettas with Olive Tapenade and Paprika-Spiced Kale Chips | Sunbasket

Name: Mushroom Muffulettas with Olive Tapenade and Paprika-Spiced Kale Chips | Sunbasket
Ingredients: 1 bunch organic lacinato kale or other leafy greens (about ½ pound); 1 teaspoon sweet smoked paprika; 3 tablespoons pitted Kalamata olives; 3 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)

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We’ve transformed the mighty, meaty New Orleans sandwich into a plant-based paradise with sauteed mushrooms, leafy spinach, and a sweet red pepper–cashew crema.

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Ingredients

1 bunch organic lacinato kale or other leafy greens (about ½ pound)
1 teaspoon sweet smoked paprika
3 tablespoons pitted Kalamata olives
3 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)