Festive feast sandwich

Name: Festive feast sandwich
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 130 g king oyster mushrooms; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tbsp dark soy sauce; 2 slice/s No.1 White Sourdough; 25 g butter, melted; 1 tbsp Essential Cranberry Sauce; Small handful Essential Spinach, washed and dried; 75 g leftover stuffing (sage and onion works well); 1 tsp Cooks’ Ingredients Crispy Fried Onions; 50 g g leftover Cheddar & Truffle Melting Cheese Dip (from a 200g pack) or other gooey cheese such as Brie or Camembert

A Christmas sandwich with no turkey in it? Zoe Simons' version uses British king oyster mushrooms in place of meat for a veg-packed, indulgent treat

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves1
CourseLunch
Prepare10 mins
Cook25 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

130g king oyster mushrooms
1 tbsp olive oil
1 tsp smoked paprika
1 tbsp dark soy sauce
2 slice/s No.1 White Sourdough
25g butter, melted
1 tbsp Essential Cranberry Sauce
Small handful Essential Spinach, washed and dried
75g leftover stuffing (sage and onion works well)
1 tsp Cooks’ Ingredients Crispy Fried Onions
50g g leftover Cheddar & Truffle Melting Cheese Dip (from a 200g pack) or other gooey cheese such as Brie or Camembert

Method

Preheat the oven to 180ºC, gas mark 4. Using a fork, scrape down the stems of the mushrooms to shred them, then pull them into long pieces.
Warm the oil and smoked paprika in a frying pan over a high heat for 1 minute. Add the mushrooms and cook for 3 minutes, stirring often. Add the soy sauce and cook for 3 minutes more.
Brush the sourdough slices on 1 side with melted butter (the buttered sides should be on the outside of the sandwich). Spread cranberry sauce on the bottom slice, followed by the spinach and the stuffing. Top with the smoky mushrooms, then the crispy fried onions. Spread 50g of the truffle fondue or other cheese onto the other slice of bread and sandwich together, butter-side out.
Heat a large frying pan over a medium heat and place the sandwich into the pan. Toast on the first side for around 4 minutes, or until golden, before flipping. Lightly press down with a fish slice or place another heavy saucepan on top to weigh it down, and cook until golden and crisp underneath. Remove to a plate, slice in half and serve immediately.