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

Ingredients

• 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