Miguel’s Spanish Mushroom Toastie

  • Serves: 1
  • Cooks In: 5 minutes
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Ingredients

Butter
2 slices bread
1 ripe truss tomato
Small handful Swiss Brown, button or cup mushrooms
½ tbsp extra virgin olive oil
Salt and pepper
1 small clove garlic, finely grated
¾ cup grated Manchego Cheese, tasty, or other cheese
3 thin slices Jamon Serrano or prosciutto
3 sage leaves

Method

1

Lightly butter the 2 slices of bread on both sides.

2

Grate the tomato into a large bowl, discard the leftover peel.

3

Thinly slice the mushrooms, pan-fry over a high heat with a knob of butter and splash of olive oil until golden and set aside.

4

Add the garlic and olive oil to the grated tomato and season well.

5

Spread the grated cheese on one slice of bread.

6

Top with the tomato mixture, and mushrooms and close the sandwich.

7

Wrap the sandwich in the slices of jamon.

8

Place sage leaves on top of the sandwich and place the toastie in a preheated press.

9

Cook for 5 minutes or until the sage leaves and jamon are crisp and the cheese is melted.

10

Leave to cool for 5 minutes before eating.

Ingredients

 Butter
 2 slices bread
 1 ripe truss tomato
 Small handful Swiss Brown, button or cup mushrooms
 ½ tbsp extra virgin olive oil
 Salt and pepper
 1 small clove garlic, finely grated
 ¾ cup grated Manchego Cheese, tasty, or other cheese
 3 thin slices Jamon Serrano or prosciutto
 3 sage leaves

Directions

1

Lightly butter the 2 slices of bread on both sides.

2

Grate the tomato into a large bowl, discard the leftover peel.

3

Thinly slice the mushrooms, pan-fry over a high heat with a knob of butter and splash of olive oil until golden and set aside.

4

Add the garlic and olive oil to the grated tomato and season well.

5

Spread the grated cheese on one slice of bread.

6

Top with the tomato mixture, and mushrooms and close the sandwich.

7

Wrap the sandwich in the slices of jamon.

8

Place sage leaves on top of the sandwich and place the toastie in a preheated press.

9

Cook for 5 minutes or until the sage leaves and jamon are crisp and the cheese is melted.

10

Leave to cool for 5 minutes before eating.

Miguel’s Spanish Mushroom Toastie

Tags:

 Breakfast, Lunch, Miguel, Quick n Easy

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