We absolutely love a naughty cheesy number during the festive season to have with drinks – happiness and pure indulgence in a bite. Mushrooms, truffle butter and molten cheese, all cooked over the smoke of an EGG… pure joy!
We cooked the sandwiches on a Baking Stone, but you could achieve a similar effect with a plancha or frying pan.
MAKE THE MUSHROOM FILLING
Set up your EGG for direct cooking with the Stainless Steel Grid in place. The target temperature is 220°C-250°C.
Place a skillet on the grid to heat then add the truffle butter, followed by the shallot, garlic, thyme and bay. Saute until fragrant and soft. Add the mushrooms and cook until they release their liquid and turn golden.
Season well with salt, pepper, chilli flakes, a squeeze of lemon and the lemon zest. Remove from the heat, then mix with the mascarpone to create a thick, spreadable mixture.
PREPARE THE TOASTIES
Sit the Baking Stone on top of the grid and allow the temperature to come down to 180°C-200°C. Grate all the cheeses and mix them together. Lightly butter one side of each bread slice. Spread the mushroom mixture on the unbuttered side of half the slices. Top with a generous handful of cheese.
Close the sandwiches, with the buttered side facing out.
GRILL THE SANDWICHES
Place the sandwiches on the Baking Stone with a heavy object on top (or ideally use a Burger Press).
Close the Dome and cook until crisp, smoky and bubbling – about 4-6 minutes per side.
Rest for 1 minute, then slice into fingers. We serve ours with a spiced chutney on the side.
