Black Truffle & Wild Mushroom Miso Grilled Cheese Sandwich

This is the ultimate grilled cheese sandwich. Perfect for brunch, lunch or dinner. 

For extra indulgence, add a fried egg on top and thank us later.

Makes 2 sandwiches

Ingredients

• 2 large field or portobello mushrooms

• 2 tbsp olive oil

• Salt, pepper

• 4 slices light rye sourdough

• 2 slices gruyere

• 2 slices cheddar

• 2tbsp olive oil

Miso Butter

• ½ cup butter, softened, room temp

• ¼ cup Ziggy’s Black Truffle & Wild Mushroom Miso

• 1 clove garlic, crushed

• ¼ tsp smokey paprika

• 1 tbsp fine chopped flat parsley

• Juice 1 lemon

• 1 tbsp Dijon mustard (optional)

• Salt, black pepper to taste

Optional

• 2 fried eggs

Method

1. Preheat your oven to 200C. 

2. Place the mushrooms onto a baking tray, cup side up, remove the stalks and brush with the olive oil. Season with salt and pepper and roast for 10 -12 minutes, until you see their juices flooding into the cup. Remove from the oven but don’t disturb the mushrooms, let the juices reabsorb into the mushrooms. 

3. To make the butter, mix all the ingredients together and season to taste.

4. Lay the slices of bread out, spread each piece with the miso butter then slice each mushroom on an angel into 6 slices and spread these onto 2 of the slices of bread. 

5. Top the mushroom with a slice each of the gruyere and cheddar then top with the final piece of buttered bread. Drizzle or brush both sides of the sandwich with the olive oil. 

6. Cook the sandwiches in a preheated large frying pan, using a weight like another pan to press them or sandwich press, turning over halfway through cooking, until the bread is crisp and golden and the cheese is melting. 

7. Serve straight away with or without a fried egg on top.