We had been out for lunch so at 6 o’clock didn’t feel like anything at all, but by 8 o’clock felt peckish so from what was in the fridge and freezer this was a delicious light snack to keep us satisfied until morning.
Toasted Mushroom, Ham & Cheese Sandwich
Use a sandwich press if you have one for cooking this sandwich.
For each sandwich
1 large Portabello mushroom, thinly sliced
1 slice ham
few slices pickled jalapeno (optional)
50g grated Hohepa Herb & Garlic cheese
1 Melt a little butter in a non-stick frying pan over a medium heat. Add mushroom and cook, stirring frequently, for 5 minutes. Remove from pan and set aside. Wipe pan clean.
2 Top one slice of bread with ham, jalapeno, if using,
mushroom and cheese, then with remaining slice of bread. Butter outside of sandwich.
3 Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turnover and repeat – the sandwich should be golden on the outside with the filling heat through and cheese melting.
Happy cooking and eating.
Recipe by Rachel Blackmore
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