They're gooey, stretchy and full of melty goodness!
| Calories | 360kcal |
| Protein | 23g |
| Carbohydrates | 50g |
| of which sugars | 11g |
| Fat | 12g |
| Fibre | 7g |
Some ingredients couldn't be matched (Olive oil or dairy-free spread) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Informational only — based on ingredient data. Does not account for cross-contamination.
Preheat oven to 220°C. Thinly slice mushrooms and onion. Toss on a lined oven tray with balsamic vinegar and olive oil. Season and roast for 20-25 minutes until soft and caramelised.
Brush the outside of sourdough with olive oil or lightly spread with dairy-free spread. Once mushrooms and onion have roasted, fill the plain side of two slices, top with slices of cheese, then place another slice of sourdough on top.
Heat a dry fry pan on medium-low heat. Cook sandwich for 3-4 minutes each side, until bread is golden, and cheese has melted.
Serve, with your favourite relish or pickle.
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