1 tablespoon olive oil (35683) 250g mushrooms, sliced (165151) 2 tablespoons butter (18453) 2 garlic cloves, crushed (166645) 1 teaspoon dried oregano (172911) 1 teaspoon lemon juice (66673) 8 Slices of sourdough bread (71219) 1 cup of Talbot Forest Gruyere Cheese (57660) 1 cup of Talbot Forest Peppered Havarti Cheese (71227) Extra Butter for tops of bread (18453)
1. Heat a big frying pan on a medium-high heat. Melt butter in the pan then add the mushrooms.
2. Cook the mushrooms until they’re golden brown, then add the garlic and oregano. Cook another minute then season with salt, and lemon juice. Take off the heat and set aside while you do the next bit.
3. Time to assemble your toasties. First, generously smear butter on the outsides of the bread. Mix the Talbot Forest Gruyere and Peppered Havarti in a bowl. Divide the cheese mixture between four slices of your bread. Top with the mushrooms and sandwich with the remaining slices of bread.
4. Now for the toasting, preheat a non-stick pan over medium heat. Add the toasties and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
5.Remove from the pan, slice, serve and tuck in.
To make it a little more posh, plate up your toasties with a side of green leaves with a drizzle of balsamic vinegar.