Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 1 people
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Difficulty level: 1 out of 4
6 Ingredients
Number of servings
1
- 1 slice 4cm-thick sourdough
- 1/4 cup shredded mozzarella
- 1/3 cup leftover mushroom stroganoff, warmed slightlyingredient tip
- 2tablespoons extra virgin olive oil
- 30grams mixed salad leaves
- 3 cherry tomatoes, halved
Description
Leftover mushroom stroganoff goodness reimagined as a toastie – lunch just got exciting! This hearty, tasty meal will keep you going for the rest of the day.
Method
Step 1 of 3
Using a small sharp knife, cut into the crust-side of the bread to create a 8cm-wide, 3cm-deep pocket. Using fingers, open slightly.
Step 2 of 3
Fill pocket with mozzarella and stroganoff mixture. Press bread to enclose filling.
Step 3 of 3
Heat oil in a small frying pan over medium heat. Add sandwich and cook for 1-2 minutes each side or until golden-brown and heated. Cut bread in half. Serve with mixed leaves and tomato.
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