Cheesy Mushroom Sandwiches with Castelvetrano Salsa Verde

Directions

1. Make the salsa verde. Thoroughly wash your herbs in cold water and dry either in a salad spinner or by patting them with paper towels. Combine all salsa verde ingredients in a medium bowl and mix to combine. Taste for acid and seasoning and adjust accordingly. You want it to be sufficiently acidic; add a bit more lemon juice or white wine vinegar as needed.
2. Cook the mushrooms. Preheat cast iron skillet over medium-high heat. Brush any dirt off mushrooms with a damp kitchen towel or paper towel. Hand tear mushrooms into smaller pieces and place into the dry preheated cast iron skillet. Cook, stirring occasionally until mushrooms begin to brown, around 10 minutes. Add extra virgin olive oil, seasoning blend, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, and set aside.
3. Assemble your sandwiches. Preheat the oven to 400°F/204°C. Slice the ciabatta rolls in half with a serrated knife and place cut sides up on a baking sheet. On the bottom slice of bread, add a quarter of the mushroom mixture and top with a quarter of the smoked mozzarella slices. Repeat with the other sandwiches. Bake until the cheese is melted and exposed bread is golden brown, around 5 to 7 minutes. Top each sandwich with a few spoonfuls of salsa verde. Optionally, wrap in parchment paper and slice in half. Serve on a plate and with a few napkins.