Ingredients:
For sandwich
- 8 slices baguettes, about 3/4” (2 cm) thick;
- 2 oz (60 g) thinly sliced prosciutto;
- 1/2 cup coarsely grated Australian cheddar cheese;
- 8 slices, 1/4” (0.5 cm) thick Asiago Fresco cheese;
- 8 slices baguettes, about 3/4” (2 cm) thick.
For mushroom sauce
- 1 teaspoon vegetable/canola oil;
- 4 oz (125 g) shiitake mushrooms (can be substitute with other mushrooms), sliced;
- 3 tablespoons sour cream;
- Sea salt.
Recipe:
Serving for 4
For sandwich
- Pre-heat oven to 350˚F (180˚C);
- Wrap the baguettes with prosciutto;
- Place in oven for 2 minutes;
- Add grated Australian cheddar cheese;
- Top with Asiago Fresco cheese slices;
- Put them back in the oven until the cheeses melt;
- Add mushroom sauce and serve hot.
For mushroom sauce
- Add vegetable/canola oil to a saute pan over medium high heat;
- Sauté mushroom until it becomes soft;
- Turn off heat, add sour cream;
- Mix well and set aside.