Mushroom, Spinach and Gruyère Toasted Sandwich

Name: Mushroom, Spinach and Gruyère Toasted Sandwich
Yield: Serves 4
Ingredients: 300 g/10½ oz Gruyère, grated; 2 tbsp mayonnaise; salt and black pepper; a knob of unsalted butter; 8 slices of sourdough bread; 1 garlic clove, crushed; 300 g/10½ oz chestnut (cremini) mushrooms, sliced; 200 g/7 oz baby spinach leaves; 4 tsp Dijon mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

It is extraordinary how toasting or frying a sandwich can turn it from perfectly nice to utterly irresistible, and this trick with ordinary bottled mayonnaise gives it a golden, crisp, dry-to-the-touch crust. Mind you, it will still be safer to eat it with a knife and fork.

Ingredients

a knob of unsalted butter
300 g/10½ oz chestnut (cremini) mushrooms

Sandwich
Starter
Vegetarian

Method

Heat the knob of butter in a frying pan on a medium-high heat. Add the mushrooms and fry, tossing occasionally, for 5 minutes, until cooked and browned.
In another pan, fry the garlic for 1 minute to soften, then add the spinach and stir until wilted.
Tip the spinach into a sieve over a bowl and squeeze out any excess liquid with the back of a wooden