Quickly rubbing toasted ciabatta with a garlic clove gives it amazing flavor, and basil mayo will be your new favorite condiment, we promise. Cook, relax, and enjoy!

What you’ll need:
3.5 oz shiitake mushrooms
6–8 oz plum tomatoes
¼ oz fresh basil
1 oz mayonnaise
4 oz baby kale
2 ciabatta rolls
1 lemon
1 small clove garlic
olive oil
coarse salt
freshly ground black pepper

Equipment:
rimmed baking sheet

Recipe steps:

1. Prep vegetables
   Preheat oven to 425ºF. Remove stems from shiitake mushrooms. Thinly slice tomatoes into ¼-inch slices.

2. Roast vegetables
   Place shiitake mushrooms on one half of a rimmed baking sheet and place tomatoes on the other half. Drizzle each with 1 tablespoon oil and season with ¼ teaspoon each salt and pepper. Toss to coat. Roast until tomatoes are soft and mushrooms are golden brown, 12–15 minutes.

3. Make basil mayo
   Pick basil leaves from stems and finely chop leaves. Add basil and mayonnaise to a small bowl, season with pepper, and stir to combine.

4. Add kale & toast bread
   Scatter ⅓ of baby kale on top of mushrooms. Drizzle with 1 teaspoon oil and season with ⅛ teaspoon salt. Continue to roast until kale wilts and crisps slightly, 3–5 minutes. Cut ciabatta rolls in half lengthwise and toast in oven, 2–3 minutes.

5. Make salad
   Meanwhile, juice ½ of lemon into a large bowl (reserve other half for another use). Add 1 tablespoon oil, ¼ teaspoon each salt and pepper, and whisk to combine. Add remaining baby kale and toss to coat.

6. Assemble sandwiches
   Peel garlic clove and rub on cut sides of bread. Spread mayo on top half of each bun. Divide tomatoes, mushrooms and kale between bottom buns, close sandwiches, and cut in half. Serve with kale salad. Enjoy!

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