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Mushroom Pickle & Cheese Toastie By Annabelle White - Cook & Nelson

Mushroom Pickle & Cheese Toastie By Annabelle White

MAKES: 4 toasted sandwiches


  • 8 slices sourdough bread

  • 16 slices McClure’s Sweet & Spicy or McClure’s Bread & Butter pickles

  • 4 large Portobello mushroom caps, gills removed and sliced

  • Handful of  Rocket 

  • 8 thin slices Haloumi cheese (2 long slices per sandwich) 

  • 3 Tbsp mayonnaise

  • 3 Tbsp Parmesan cheese 

  • 1 clove garlic 

  • 2 tsp fresh thyme 

  • 1 Tbsp Balsamic vinegar

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 Tbsp olive oil

  • 8 Tbsp butter, softened, divided


  1. In a fry pan (we used our Ironclad Legacy pan), heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms and sliced garlic and thyme in a single layer until golden and beginning to crisp, turning halfway through, Allow a good 5-10 minutes.  Sprinkle with Balsamic vinegar salt and pepper. Remove mushrooms.

  2. Place haloumi cheese in pan and lightly cook just 30 seconds each side. You just want to slightly warm/colour the cheese.

  3. Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same pan over medium-low heat; toast until golden brown, 2-3 minutes. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise and Parmesan.

  4. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms, cheese and then pickles. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same pan and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

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