Ingredients
MUSHROOMS:--
12 small field mushrooms
4 tbsp butter
SIDS SALT & PEPPER
1 tsp oregano leaves
1 tbsp lemon juice
SHALLOTS:--
12 shallots, peeled
¼ cup water
2 tbsp brown sugar
SIDS SALT & PEPPER
SANDWICH:--
1 large ciabatta, split in ½ & cut in 4
½ cup SIDS RASPBERRY HONEY MAYO
8 slices ham
8 slices Gruyére
1 bunch rocket
SIDS SALT & PEPPER
Directions
MUSHROOMS: Preheat oven to 180°C. Place the mushrooms in a roasting tray. Dot with butter, plenty of SIDS SALT & PEPPER and oregano. Roast in the oven, turning once or twice, until mushrooms are soft and fragrant. Add lemon juice then set aside until ready for use. Meanwhile -
SHALLOTS: Place all ingredients in a small oven-proof dish, cover and cook for 20 minutes. Remove the lid and cook a further 15-20 minutes, stirring often, until golden and caramelized.
SANDWICH: Smother top and bottom of the bread with SIDS RASPBERRY HONEY MAYO. Layer the mushrooms, shallot, ham, Gruyére and rocket into each sandwich and season well with SIDS SALT & PEPPER.
