WFH lunches: mozzarella, mushroom and pesto sourdough toasties


In need of some #WFH lunch inspo? The beauty of working from home is that you have the time and space to give your lunches a little extra love. That’s why we’re giving our staple cheese toasties a nutrition-boosting upgrade. With added vitamin D and protein from mushrooms, plus folates and antioxidants from sourdough toast, try our new and healthier take on the classic lunch staple.

Serves 4

1 garlic clove, peeled
30g vegetarian hard cheese
50g pine nuts, toasted
50g basil
100ml extra virgin olive oil
2 tbsp olive oil
500g chestnut mushrooms, thickly sliced
8 thick slices of sourdough
2 mozzarella balls, sliced

1. Place the garlic and hard cheese in a food processor and blitz. Tip in the pine nuts and blitz again, until roughly chopped. Add in the basil and blitz briefly, ensuring that the pesto remains slightly chunky. Drizzle over the olive oil, season, and stir everything together. Set to one side.

2. Heat 1 tbsp olive oil in a large frying pan and tip in the sliced mushrooms and a pinch of salt. Fry the mushrooms on a high heat until golden.

3. Spread four slices of sourdough with the homemade pesto and layer the mushrooms and mozzarella slices on top. Sandwich the stacked ingredients together with the remaining sourdough slices.

4. Heat the remaining oil in a large pan and place the sandwiches in it. Cook on a medium heat for 3-4 minutes or until the bottom of the bread is golden. Flip each sandwich and fry on the other side for a further 3-4 minutes. Once the sandwiches are golden brown and the cheese has melted, remove from the pan, slice in half and serve.

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