RECIPE: Grilled Cheese and Vegetable Focaccia

INGREDIENTS

For the dressing 

1/³cup light mayonnaise

1 tbsp chopped fresh chives

1 tsp chopped fresh thyme 

1 tsp Dijon mustard

1 clove garlic, finely chopped

FOR THE SANDWICH

25g portabello mushrooms

¼ small red capsicum

¼ small yellow capsicum

1 slice red onion

Cooking spray

1 small focaccia bread 

¼ large tomato, sliced

100g Havarti cheese, sliced

METHOD

1 Heat a gas or charcoal grill. 

2 In a small bowl, mix all the mayonnaise dressing ingredients together and refrigerate until required.

3 With small metal spoon, scrape the underside of the mushroom caps to remove the dark gills.

4 Spray the mushrooms, capsicums and onion slices with cooking spray. 

5 Place on the grill over medium heat. Cover the grill and cook for 7 to 10 minutes, turning occasionally, until the capsicums and onion are tender but firm. Remove the vegetables from grill and allow to stand until cool enough to handle.

6 Meanwhile, cut focaccia in half horizontally. Spread the dressing evenly on the cut side of the bottom half.

7 Slice the mushrooms and arrange over the mayonnaise dressing. Cut the capsicums into thin strips and layer over.