Make your Ciabatta rolls and Salsa Verde before you need to eat these!
Slice the Ciabatta rolls into halves and place onto a lined baking tray. Drizzle with EVOO and toast until golden under a grill heated to 220°C. Remove.
Thickly slice the mozzarella (I do love the smoked version for this recipe) and place onto the toasted rolls to cover.
Drizzle a good amount of EVOO into a cast iron pan and saute the mushrooms. Season them with the paprika and picante mix, as well as plenty of salt and pepper. When they are well cooked, place them on top of the cheese slices.
Return to the grill and toast until all the cheese is nice and melted, around 6 minutes.
Serve with a good amount of the Salsa Verde on top.