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£8/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 15g butter in a large frying pan set over a high heat. Once foaming, add 1⁄2 the mushrooms and fry, stirring, for 2-3 minutes, until starting to soften; season. Add the lemon zest and 1⁄2 the juice; cook for 1-2 minutes, until the liquid has evaporated. Transfer to a plate and repeat with the remaining butter, mushrooms and lemon juice; set aside.
Add the cavolo nero to the pan with 4 tbsp water; season. Cover and steam over a medium heat for 2-3 minutes. Uncover and cook for another 2-3 minutes, until the water has evaporated; set aside with the mushrooms.
Make 2 sandwiches, dividing the mustard (add more to taste, if liked), cavolo nero, mushrooms and cheese between the toast. Press firmly to encase the filling, then spread the tops with a little more butter.
Place the pan over a medium-high heat and fry the sandwiches, butter-side down, for 1-2 minutes, pressing with a spatula, until golden. Spread more butter on the top side, then flip and fry for a final 1-2 minutes, until golden. Cut in half and serve, with a crunchy pickle, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,115kJ/ 505kcals |
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Fat | 24.5g |
Saturated Fat | 14g |
Carbohydrates | 53.6g |
Sugars | 4.1g |
Fibre | 3.9g |
Protein | 17.5g |
Salt | 2.7g |
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