High Street Baker SANDWICH Portobello Mushroom and Taleggio Ciabatta - Puratos

Ingredients

Method

Thickly slice the mushrooms, pan fry quickly at a high temperature, season with salt & pepper.
Mix 1 tbsp of good quality Dijon mustard with 4 tbsp of mayonnaise.
Cut the Ciabatta in half horizontally; brush both sides with the Dijon mayonnaise.
Lay the cooked mushroom slices over the base.
Top the mushrooms with the Taleggio cheese.
Cover the cheese with the rocket & replace the lid.
Toast in a Panini press until piping hot and cheese is melted.

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