A delicious and nutritious vegetarian sandwich, perfect to spruce up weekday lunches.
100g pecorino, cut into pieces
1 cup (23g) basil leaves
2 cloves garlic
4 large flat field mushrooms, stem removed and peeled
120g brie, sliced
8 thick slices soy and linseed sourdough (or any multigrain loaf)
60g baby Kale leaves (or any other salad leaves of your choice)
1/4 cup (75g) whole egg mayonnaise
1-2 tablespoons Sirracha sauce (to taste)
1 tablespoon lemon juice
¼ small red cabbage, finely shredded
1 small carrot, peeled and grated
1-2 green onions, sliced
½ apple, grated
Preheat oven 160C fan forced and line a baking tray with baking paper.
Place pecorino into the bowl of a KitchenAid Food Processor and process until coarsely chopped. Add basil and garlic and process until it forms a fine crumb.
Place mushrooms, skin side down, onto baking tray and divide basil pecorino mixture amongst the mushroom. Lay slices of brie over the top and bake in oven for 10 -12 minutes or until mushrooms are just cooked and brie has started to melt.
Toast bread in your KitchenAid Toaster until lightly crisp and golden.
Mix mayonnaise, Sirracha and lemon juice together and set aside.
To make the coleslaw, mix ingredients together in a mixing bowl and toss through half the Sirracha mayonnaise.
To serve spoon a dollop of Sirracha mayonnaise onto 4 slices of toasted bread and top with baby kale, coleslaw and a mushroom. Cover with remaining slices and serve immediately.
Prep time: 20 minutes
Cook time: 20 minutes