Grilled Rosemary Mushroom Toastie

Ingredients

Grilled Cheese Toastie: 

2	slices	Kumara or potato sour dough
1	slice	Mainland Tasty Cheese Slice
80	gr	Rosemary mushroom mix (see recipe)
		Salt and cracked pepper

Rosemary Portabello Mushroom Mix:

20	ea	Portabello mushrooms
150	gr	Mainland Unsalted
20	cubes	Butter diced
2	sprigs	Rosemary, finely chopped
100	ml	Extra-virgin olive oil
2	tbsp	Italian parsley, finely shredded
1	tsp	Lemon zest
2	tbsp	Baby kale, sliced
		Season to taste

Smoked Cheddar Sauce:

1	L	Anchor Blue Top Milk
100	gr	Mainland Smoked Cheddar
100	gr	AFP IQF Mozzarella
100	gr	Mainland Unsalted Butter
100	gr	Plain flour
1		Onion, finely diced
		Season to taste

Method

Grilled Cheese Toastie:

1. Butter the sour dough on both sides.
2. Build sandwich and put into the sandwich press or bar mark on the grill and finish in the oven.
3. Serve with the smoked cheddar sauce on the side for dipping, poured over or put inside the sandwich for different applications.

Rosemary Portabello Mushroom Mix:

1. Pre-heat oven to 170°C. Lay all mushrooms onto tray. Top each with diced butter, rosemary and season.
2. Bake in the oven for 8 mins.  When cooled, slice the mushrooms & add zest, herbs, kale & olive oil. Season to taste.

Smoked Cheddar Sauce:

1. Sweat onion with butter in a heavy based saucepan.
2. Add flour and stir until combined.
3. Add milk and bring up to heat while constantly stirring until the sauce has thickened and roux is cooked out.
4. Add cheese and season to taste.