Festive feast sandwich

A Christmas sandwich with no turkey in it? Zoe Simons' version uses British king oyster mushrooms in place of meat for a veg-packed, indulgent treat

Ingreadient

• 130g king oyster mushrooms
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tbsp dark soy sauce
• 2 slice/s No.1 White Sourdough
• 25g butter, melted
• 1 tbsp Essential Cranberry Sauce
• Small handful Essential Spinach, washed and dried
• 75g leftover stuffing (sage and onion works well)
• 1 tsp Cooks’ Ingredients Crispy Fried Onions
• 50g g leftover Cheddar & Truffle Melting Cheese Dip (from a 200g pack) or other gooey cheese such as Brie or Camembert

Step by step

1. Preheat the oven to 180ºC, gas mark 4. Using a fork, scrape down the stems of the mushrooms to shred them, then pull them into long pieces.
2. Warm the oil and smoked paprika in a frying pan over a high heat for 1 minute. Add the mushrooms and cook for 3 minutes, stirring often. Add the soy sauce and cook for 3 minutes more.
3. Brush the sourdough slices on 1 side with melted butter (the buttered sides should be on the outside of the sandwich). Spread cranberry sauce on the bottom slice, followed by the spinach and the stuffing. Top with the smoky mushrooms, then the crispy fried onions. Spread 50g of the truffle fondue or other cheese onto the other slice of bread and sandwich together, butter-side out.
4. Heat a large frying pan over a medium heat and place the sandwich into the pan. Toast on the first side for around 4 minutes, or until golden, before flipping. Lightly press down with a fish slice or place another heavy saucepan on top to weigh it down, and cook until golden and crisp underneath. Remove to a plate, slice in half and serve immediately.