High Street Baker SANDWICH Portobello Mushroom and Taleggio Ciabatta

Ingredients

Unit
Ciabatta 1
Portobello mushrooms (sliced and cooked) 2
Rocket 30 g
Taleggio 6 slices
Dijon Mustard 1 tbsp
Mayonnaise 4 tbsp

Method

  • Thickly slice the mushrooms, pan fry quickly at a high temperature, season with salt & pepper.
  • Mix 1 tbsp of good quality Dijon mustard with 4 tbsp of mayonnaise.
  • Cut the Ciabatta in half horizontally; brush both sides with the Dijon mayonnaise.
  • Lay the cooked mushroom slices over the base.
  • Top the mushrooms with the Taleggio cheese.
  • Cover the cheese with the rocket & replace the lid.
  • Toast in a Panini press until piping hot and cheese is melted.