MAKES: 4 toasted sandwiches

INGREDIENTS:

• 8 slices sourdough bread

• 16 slices McClure’s Sweet & Spicy or McClure’s Bread & Butter pickles

• 4 large Portobello mushroom caps, gills removed and sliced

• Handful of  Rocket 

• 8 thin slices Haloumi cheese (2 long slices per sandwich) 

• 3 Tbsp mayonnaise

• 3 Tbsp Parmesan cheese 

• 1 clove garlic 

• 2 tsp fresh thyme 

• 1 Tbsp Balsamic vinegar

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 2 Tbsp olive oil

• 8 Tbsp butter, softened, divided

METHOD:

1. 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.

2. Place haloumi cheese in pan and lightly cook just 30 seconds each side. You just want to slightly warm/colour the cheese.

3. 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.

4. 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.