Ciabatta with Sausage and Beer Mushrooms

Ciabattina con Salamella e Funghi alla Birra


  • Ciabatta Bread
  • Pork Sausage
  • 1 slice and 1/2 of Piattone cheese (like camembert or brie)
  • Avocado
  • 2 Leaves of lettuce
  • Champignon Mushrooms into slices
  • 1/2 cup Blonde Double Malt Beer
  • 3 Cloves of Fresh Garlic
  • 1 tablespoon of Garlic powder
  • 2 Lime
  • 3 tablespoons Worcestershire
  • 1 tablespoon of green tabasco
  • Salt
  • Pepper
  • Oil

We start preparing the sauce. Peeled and diced avocado, squeeze the lime and the peeled cloves of garlic. Blending the avocado, garlic, lime juice, Worcestershire, Green Tabasco , salt and two tablespoons of olive oil and mix everything well. Now put it in the fridge.

In a pan put to heat a tablespoon of oil and the garlic powder, when it begins to brown, stir fry two handfuls of mushrooms. When they will be browning, add a pinch of salt and beer, and stew until it evaporates completely. Peel the sausage and mash it using the flat side of the knife blade, so as to make it 1/2 cm high and it into a rectangular shape. Heat the pan where you did the mushrooms and put in the sausage. Brown it on both sides, once cooked, drain well from the fat if you want with kitchen paper.

Put the cheese over the sausage and place it in a baking dish with with the loaf of bread cut in half. Once the cheese has melted and the bread is crispy, remove from the oven and assembled the sandwich! Started to spread the avocado sauce on both of slices of bread, now the sausage with melted cheese, the mushrooms lettuce and finally close the sandwich.

Accompany with the beer that you used!



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