GRILLED CHEESE SANDWICHES
SERVES 4 SANDWICHES
2 shallots
4 tbsp. olive oil
4 oz. (120g / 4oz) button mushrooms
7 oz. (200g / 7oz) spinach
4 garlic cloves
8 cherry tomatoes
4 balls vegan mozzarella
8 thick slices sandwich bread
4 tbsp. bread and butter pickles
NUTRITIONAL VALUES
Calories: 386kcal
Fat: 19.5g (3.6g S.Fat)
Carbs: 47.2g
Protein: 12g
Sugar: 15g
Sodium: 466mg
METHOD
The shallots should be finely diced. Sweat the shallots in 2 tablespoons oil in a cast-iron frying pan over indirect heat for 2 minutes. Add the mushrooms to the shallots after they've been sliced. Allow for a further 2 minutes to soften.
Chop the spinach coarsely, mince the garlic, and cut the tomatoes in half. Cook for 3 to 5 minutes, stirring frequently, after adding all of the ingredients to the pan.
Cut the mozzarella into slices. Brush the remaining 2 tablespoons olive oil on four slices of bread and top with the spinach mixture, mozzarella slices, and 1 tablespoon pickles, then top with the remaining slices of bread.
Grill the sandwiches for 3 minutes on each side over direct heat, then place them over indirect heat for 8 minutes to allow the cheese to melt.
Chop the spinach coarsely, mince the garlic, and cut the tomatoes in half. Cook for 3 to 5 minutes, stirring frequently, after adding all of the ingredients to the pan.
Cut the mozzarella into slices. Brush the remaining 2 tablespoons olive oil on four slices of bread and top with the spinach mixture, mozzarella slices, and 1 tablespoon pickles, then top with the remaining slices of bread.
Grill the sandwiches for 3 minutes on each side over direct heat, then place them over indirect heat for 8 minutes to allow the cheese to melt.
RECIPE NOTES
You can prepare the spinach mixture ahead of time in the kitchen, so the sandwiches will only take a few minutes to prepare before grilling.
