RECIPE: Grilled Cheese and Vegetable Focaccia
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
1 small focaccia bread
¼ large tomato, sliced
100g Havarti cheese, sliced
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.