Grilled cheese and mushroom sandwich

Serves 1


  • 2 slices of Hovis seed sensation bread 400g size
  • 1 slice of Emmental cheese
  • 50g mixed wild mushrooms 
  • Handful of fresh spinach 
  • 2 sprigs of fresh thyme / leaves only 
  • Pepper 
  • 1 tsp lighter clover


Butter the outside of the bread, you will fill the unbuttered sides. 

Cook the mushrooms and thyme in a little water until soft. 

Add the spinach and cook until wilted. Season with pepper. 

Cut the cheese slice in half.  Place 1/2 of cheese onto one piece of the bread, then add the mushrooms, and then the other 1/2 of cheese. 

Close the sandwich up with butter facing out. 

Heat a non stick frying pan.  I brush a tiny tiny amount of rapeseed oil on the base, it’s not even 1/4 tsp worth. 

Then add the sandwich, cook for approx 3/4 mins. Then using a fish slice, turn it over and repeat. 

Take out and cut into 4 pieces, and sit and enjoy the melting cheese over the mushrooms. 

Delicious on a cold raining afternoon.