Incredible Cheese and Mushroom Toastie Recipe

Ingredients

• 2 tbspsalted butter
• 1 tspolive oil
• 3 cloves, mincedgarlic
• 1/2 small, peeled and finely choppedred onion
• 1 pinchcayenne pepper
• 1 pinchfreshly ground black pepper
• 250 g, slicedlarge flat mushrooms
• 1 pinchsalt
• 4 slices (or 6 if the loaf is small)olive bread
• 6 slices (120 g total), sliced into thirdsJarlsberg® cheese
• 10 g, finely chopped (optional)fresh coriander

Instructions

1. 1

   Butter the bread

   Spread 1 tbsp of the butter over one side of each slice of bread.

2. 2

   Warm the fats

   Set a large pan over a low heat and warm the olive oil with the remaining 1 tbsp butter.

3. 3

   Add aromatics

   Add the garlic, red onion, cayenne and black pepper to the pan.

4. 4

   Sweat the onion

   Cook gently for about 5 minutes, until the mixture darkens in colour and forms a paste.

5. 5

   Add mushrooms

   Increase the heat and arrange the mushrooms in a single layer in the pan.

6. 6

   Brown mushrooms

   Fry for 2–3 minutes, until they are just starting to brown on both sides, turning them carefully to keep the slices whole. Taste and add a little salt if needed; salted butter may mean none is necessary. Transfer the mushrooms to a bowl and set aside.

7. 7

   Start the toasties

   Put half the bread slices in the pan, buttered side down. Divide half the Jarlsberg® between them.

8. 8

   Add the filling

   Layer the mushrooms over the cheese and scatter over the coriander, if using.

9. 9

   Add more cheese

   Layer the remaining Jarlsberg® over the mushrooms.

10. 10

    Close the sandwiches

    Top each toastie with the remaining bread slices, buttered side up. Cover the pan with a lid to help the cheese heat through.

11. 11

    Flip the toasties

    Once the undersides are golden, turn the toasties over and put the lid back on.

12. 12

    Finish and serve

    When the bread is golden on both sides and the Jarlsberg® has melted, take the toasties out of the pan, cut them in half and serve.

What is a cheese and mushroom toastie?

A toastie is a hot filled sandwich cooked until its bread is crisp and its cheese has melted. This version brings together earthy flat mushrooms, aromatic onion and garlic, and stretchy Jarlsberg® in olive bread.

The recipe is listed as American cuisine, while “toastie” is a familiar name for a toasted sandwich in British English. Its appeal is the contrast between the browned bread and soft, savoury filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 12g protein, 29g carbs, 17g fat.

The olive bread supplies most of the carbohydrates, while butter and cheese contribute much of the fat; the cheese also provides protein. Pair a toastie with a generous serving of salad or vegetables for a more balanced plate.

Building the mushroom flavour

Onion and garlic: Cooking them gently in butter and olive oil for about 5 minutes softens their sharpness and concentrates their flavour into a paste.

Flat mushrooms: Their broad slices sit neatly in the sandwich. Frying them in a single layer gives them a chance to brown rather than steam.

Getting the cheese to melt

Cheese layers: Putting Jarlsberg® both under and over the mushrooms helps bind the filling as it melts. Slice the cheese into thirds as directed so it is easy to distribute across the bread.

Lid: Covering the pan traps heat around the top of the sandwich, helping the cheese melt while the underside browns. Put the lid back on after turning.

Browning without breaking

Mushroom slices: Turn them carefully after 2–3 minutes so they brown on both sides but remain intact for layering. Transfer them to a bowl before building the toasties.

Toasties: Keep the heat controlled and flip only once the underside is golden. The bread is ready when both sides are golden and the cheese has melted.

Choosing the bread

Olive bread: Its savoury flavour complements the mushrooms and cheese. Use 4 slices for a larger loaf, or 6 if the slices are small, as the recipe allows.

Butter: Spread it on one side of every slice; those buttered sides face outwards against the pan. This helps the bread brown during cooking.

Serving the toasties

Cut each toastie in half after cooking so the filling is easier to handle while warm. A crisp salad or a bowl of soup makes a simple accompaniment.

Add the optional coriander just after layering the mushrooms. Its fresh flavour offers a contrast to the rich cheese and buttery bread.

Recipe notes & tips

• Pat mushrooms dry before slicing so they brown more readily.
• Use a wide pan that can fit the mushrooms in a single layer.
• Taste the mushroom mixture before adding salt because the butter is already salted.
• Keep the buttered sides of the bread facing outwards when assembling.
• Use the pan lid while cooking each side to help the cheese melt.
• Add the coriander only if you want its fresh, herbal flavour.

Variations

• Extra heat: Add another small pinch of cayenne to the onion mixture.
• Herby finish: Use the optional coriander for a fresh note in the filling.
• Smaller slices: Make 3 toasties with 6 slices if the olive loaf is small.
• Cheese swap: Use another good-melting cheese in place of Jarlsberg®.
• More vegetables: Serve with a side salad rather than changing the sandwich filling.

Common mistakes to avoid

• Crowded mushrooms: They can steam rather than brown; cook them in a single layer.
• High heat for the onion: It may scorch before softening; sweat it gently for about 5 minutes.
• Too much salt: Salted butter may be enough; taste the mushrooms before seasoning.
• Unbuttered pan-facing sides: The bread will not brown as intended; keep the buttered sides facing out.
• Flipping too early: The sandwich may come apart; wait until the underside is golden.
• Skipping the lid: The bread can brown before the cheese melts; cover the pan while cooking.

How to store

These toasties are best eaten freshly cooked, while the bread is crisp and the cheese is melted. If needed, refrigerate leftovers in a sealed container and reheat in a pan over a low heat until hot throughout; the bread may soften during storage.

Frequently asked questions