
MAKES: 4 toasted sandwiches
INGREDIENTS:
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8 slices sourdough bread
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16 slices McClure’s Sweet & Spicy or McClure’s Bread & Butter pickles
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4 large Portobello mushroom caps, gills removed and sliced
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Handful of Rocket
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8 thin slices Haloumi cheese (2 long slices per sandwich)
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3 Tbsp mayonnaise
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3 Tbsp Parmesan cheese
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1 clove garlic
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2 tsp fresh thyme
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1 Tbsp Balsamic vinegar
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1/8 teaspoon salt
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1/8 teaspoon pepper
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2 Tbsp olive oil
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8 Tbsp butter, softened, divided
METHOD:
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In a fry pan (we used our Ironclad Legacy pan), heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms and sliced garlic and thyme in a single layer until golden and beginning to crisp, turning halfway through, Allow a good 5-10 minutes. Sprinkle with Balsamic vinegar salt and pepper. Remove mushrooms.
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Place haloumi cheese in pan and lightly cook just 30 seconds each side. You just want to slightly warm/colour the cheese.
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Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same pan over medium-low heat; toast until golden brown, 2-3 minutes. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise and Parmesan.
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To assemble sandwiches, top toasted side of 4 bread slices with mushrooms, cheese and then pickles. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same pan and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
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