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    Mushroom and Cheese Toasties

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    Mushroom and Cheese Toasties

    Campbell's Condensed Soups are a good store-cupboard stand-by, but don't just use them for soup. They can make bases for a variety of dishes, such as these mushroom toasties.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 295g can Campbell's Condensed Cream of Mushroom Soup
    • 1/2 x 200g pack President Grated Emmental
    • 2 tsp Gordon's Dijon Mustard
    • 1 tbsp chopped fresh tarragon
    • 400g loaf Waitrose Italian Style Ready to Bake Pane Rustico
    • Salt and freshly ground black pepper


    1. Spoon the condensed soup into a bowl and mix in the cheese, mustard, tarragon and seasoning.
    2. Preheat the grill to medium. Cut the loaf into 8 thick slices and toast 1 side of each under the grill until golden brown. Spread the untoasted sides of bread with the mushroom mixture, right up to the crusts, and cook under the grill for 4-5 minutes until bubbling and golden.
    3. Divide the hot toasties between 4 plates and arrange Waitrose Watercress and Red Mustard Gourmet Leaf Salad on the side. Drizzle a little Waitrose Organic Extra Virgin Olive Oil and Lemon French Dressing over the salad leaves and serve.

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    Cook's tips

    Try a flavoured mustard, such as tarragon, to introduce different tastes.


    Emmental is good for grilling as it has a full flavour and, once melted, a lovely stretchy quality. It can, however, be replaced by other cheeses such as Gruyère or Jarlsberg.


    Average user rating

    5 stars