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Gourmet Mushroom Grilled Cheese Sandwich

See original recipe at: epicurious.com
kept byJacquelineTiong
recipe byEpicurious
Notes: 

1 loaf bread
4 servings

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Ingredients: 

= Buckwheat Chia Bread =
1 3/4 cups - whole raw buckwheat groats
1/4 cup - whole chia seed
1 cup - water (use half to soak chia seeds and the other half to combine in the food processor or blender)
¼ cup - olive oil
1/2 tsp - bicarb soda (or 1 1/2 teaspoons gluten free baking powder)
1/2 tsp - sea salt
Juice from 1/2 lemon

= SANDWICH =
Brie - 1 cup
Small Portobello - 1/2 cup (sliced)
Cremini mushrooms - 1/2 cup (sliced)
Swiss cheese - 4 thin slices
Pepperoni - 1 cup
Butter - 1/2 cup
Black pepper
White wine - 1/2 cup
Fresh parsley - 1tbsp (roughly chopped)
Carrots 2x large
Olive oil

= Buckwheat Chia Bread =
  1. Preheat oven to 160 C / 320 F. (fan forced oven).
  2.  Soak buckwheat in plenty of cold water for 2 hours until softened.
  3.  Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.
  4.  Drain the buckwheat and rinse through a fine sieve.
  5.  Make sure all the water is fully drained.
  6.  Place the buckwheat into a food processor.
  7.  Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
  8.  Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.
  9.  Spoon into a loaf tin lined with baking paper on all sides and the base.
  10.  Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers.
  11.  Remove from the oven and cool for approx. 30 minutes.
  12.  Remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.
  13.  Store wrapped in the fridge for up to 1 week. (This bread can be frozen for up to 3 months)
= Sandwich Assemble =
  1. Toast 12pcs bread with olive oil & dash of black pepper 
  2.  Saute mushrooms & parsley using olive oil 
  3. Add in white wine & stir fry till dry
  4. Put mushrooms on toast
  5. Top with Swiss cheese & cover with a second toast 
  6. Stir fry carrots & pepperoni in butter, add dash of black pepper 
  7. Put on top of second toast & top with brie
  8. cover with third toast
  9. Bake in microwave for 1min
See original recipe at epicurious.com

 

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