Toasties

Smoky Tomato Soup with Cheese & Pickle Toasties (Vegan friendly)

A classic combination made better! Here we’ve partnered our smoky tomato soup (it’s incredibly simple to make) with cheese toasties (vegan friendly) that are made even more delicious with the addition of our favourite sliced pickles.

Mushroom Pickle & Cheese Toastie By Annabelle White

MAKES: 4 toasted sandwiches INGREDIENTS: 8 slices sourdough bread 16 slices McClure’s Sweet & Spicy or McClure’s Bread & Butter pickles 4 large Portobello mushroom caps, gills removed and sliced Handful of  Rocket  8 thin slices Haloumi cheese (2 long slices per sandwich)  3 Tbsp mayonnaise 3 Tbsp Parmesan cheese  1 clove garlic  2 tsp fresh thyme  1 Tbsp Balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon pepper 2 Tbsp olive oil 8 Tbsp butter, softened, divided METHOD: In a fry pan (we used our Ironclad Legacy pan), heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms and sliced garlic and thyme in a single layer until golden and beginning to crisp, turning halfway through, Allow a good 5-10 minutes.  Sprinkle with Balsamic vinegar salt and pepper. Remove mushrooms. Place haloumi cheese in pan and lightly cook just 30 seconds each side. You just want to slightly warm/colour the cheese. Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same pan over medium-low heat; toast until golden brown, 2-3 minutes. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise and Parmesan. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms, cheese and then pickles. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same pan and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Roast Lamb with Pickles, Cheese & Pea Puree By Annabelle White

The perfect toastie to use up the remnants of that Sunday winter roast.