Rich, creamy Colston Bassett Dairy Stilton, tangy mustard and earthy, savoury mushrooms… lunch doesn’t get better than this.

Thanks to our friends at Waitrose for this decadent toasted sandwich recipe. 

  • Hands on time: 15 minutes
  • Serves: 2

Ingredients

  • Ingredients:
  • 30g salted butter, softened, plus extra for spreading
  • 4 large flat mushrooms, thinly sliced
  • 1 Lemon, zest and juice
  • 120g cavolo nero leaves, cores discarded and leaves roughly torn
  • 1 tbsp English mustard, plus extra to taste
  • 50g Colston Bassett Dairy Stilton, crumbled
  • 4 large slices sourdough bread, lightly toasted

Method

  1. Heat butter in a large frying pan set over a high heat. Add the mushrooms and fry, stirring, for 2-3 minutes, until starting to soften; season. Add the lemon zest and juice; cook for 1-2 minutes, until the liquid has evaporated. Transfer to a plate.
  2. Add the cavolo nero to the pan with 4 tbsp water; season. Cover and steam over a medium heat for 2-3 minutes. Uncover and cook for another 2-3 minutes, until the water has evaporated; set aside with the mushrooms.
  3. Make 2 sandwiches, dividing the mustard, cavolo nero, mushrooms and cheese between the toast. Press firmly to encase the filling, then spread the tops with a little more butter.
  4. Place the pan over a medium-high heat and fry the sandwiches, butter-side down, for 1-2 minutes, pressing with a spatula, until golden. Spread more butter on the top side, then flip and fry for a final 1-2 minutes, until golden. Cut in half and serve, with a crunchy pickle.

 

https://www.waitrose.com/ecom/recipe/mushroom-cavolo-and-blue-cheese-toasties