orn, Mushroom And Cheese Pan-Grilled Sandwiches for 2

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Quorn, Mushroom And Cheese Pan-Grilled Sandwiches for 2

 

1 tablespoon olive oil

6 fresh cremini or white button mushrooms, brushed clean, thinly sliced

salt to taste

freshly ground black pepper to taste

3 ounces Gruyère cheese, shredded or cheese of choice shredded

4 slices firm sandwich bread

5 ounces of Quorn left over roast or Quorn Naked cutlets slices or in strips

2 tablespoons mayonnaise

 

In a large skillet over medium heat, warm the olive oil. Add the mushrooms and

cook, stirring occasionally, until they give off their juices and the liquid

evaporates, about 6 minutes. Season with salt and pepper. Transfer to a plate

and set aside.

Sprinkle half of the cheese on 2 slices of the bread. Top with equal amounts of

the Quorn slices, the mushrooms and the remaining cheese. Top each with one of

the remaining bread slices. Press each sandwich gently. Spread 1 tablespoon of

the mayonnaise over the tops of the sandwiches.

Wipe out the fry pan with paper towels. Heat the pan over medium-high heat until

hot. Place the sandwiches, mayonnaise-side down, in the pan. Spread the

remaining mayonnaise on the tops of the sandwiches. Cook, turning once, until

both sides are golden brown, about 3 minutes per side. Serve hot.

Serves 2.