Jamie's 15 Minute Meals Grilled Mushroom Sub | Veg it Up | Susty Meals | Sarah Irving

Jamie’s 15 Minute Meals Grilled Mushroom Sub | Veg it Up

So I have been going through my old cookery books deciding to see what I could make from them (to justify their keep).  I spotted Jamie’s 15 Minute Meals Grilled Mushroom Sub and decided to give it a go to Veg it Up.

Jamie’s 15 Minute Meals

If you have ever made any of Jamie’s 15 minute meals they don’t take 15 minutes.  Even as a seasoned cook, they take me longer than that because of the crazy way they are written – think prepping bits of this while doing this and the other.  So when heading out for making one of the 15 minute meals, give yourself half an hour and you’re on the right track.

Jamie's 15 Minute Meals Grilled Mushroom Sub | Veg it Up | Susty Meals | Sarah Irving

Most of the recipe is pretty veggie friendly, so I just substituted the Pancetta for some Cheatin’ Ham Style Slices instead – and they worked amazingly well.  The recipe said that it was for four, but we devoured the sub between us along with most of the salad.  The remaining salad became a perfect picnic the next day with some cooked chickpeas added.

Jamie's 15 Minute Meals Grilled Mushroom Sub | Veg it Up | Susty Meals | Sarah Irving

Ingredients:

1 ciabatta loaf

4 large portobello mushrooms

50 g Emmenthal cheese

2 tsp dried thyme

2 ripe pears

a pack of Cheatin’ Ham Style Slices

2 salad tomatoes, sliced

125 g cottage cheese

1 lemon

…and for the salad and dressing

2 little gem lettuces

1 red chicory

100 g watercress

1 bag of radishes, roughly chopped/sliced

1 handful of crushed walnuts

7 mini gherkins, roughly chopped

1 tbsp cider vinegar

2 tbsp olive oil

1 tbsp whole grain mustard

2 tbsp honey/agave

Jamie's 15 Minute Meals Grilled Mushroom Sub | Veg it Up | Susty Meals | Sarah Irving

Method:

I don’t have a griddle pan, so I used my sandwich press.  A frying pan would work just as well too.  Just change sandwich press for your version while going through the recipe.

Heat the grill to medium

Heat the sandwich press to full heat

Place the mushrooms stalk side down on the press and leave to cook for 10 minutes (turn if you are using a frying pan)

Meanwhile, pull the leaves from the little gem and chicory and arrange in a large bowl, add the watercress, chopped radish, cucumber and walnuts then add the chopped gherkins to the top

Once the mushrooms are nicely cooked through and dark

Lay the cheese over the stalk side of the mushrooms, scatter with thyme and pop under the grill

Cut the pears into quarters and place on the sandwich press grill until charred and soft (about 5 minutes)

Cut the ciabatta in half and spritz the inside with a bit of olive oil, place on the sandwich press to toast

In a bowl, add the cottage cheese and grate in the zest of the lemon and squeeze in the juice, pop to the side

In another bowl for the dressing, combine the olive oil, cider vinegar, honey/agave and mustard and mix until fully combined

Now it is time to serve

Place the open ciabatta on a plate or board and arrange the ham

Slice the cheesy mushrooms into strips and layer on top of the ham, followed by the sliced tomatoes and cottage cheese

Top this with the pears

Slice in half and serve immediately (with access to napkins as it can be a bit messy!) serve the salad on the side drizzled with the delicious mustarty sweet dressing

Jamie's 15 Minute Meals Grilled Mushroom Sub | Veg it Up | Susty Meals | Sarah Irving

Jamie's 15 Minute Meals Grilled Mushroom Sub | Veg it Up | Susty Meals | Sarah Irving

Seriously messy!

This is delicious and messy in equal measures, so make sure you have some napkins handy and are not trying to impress someone – it’s not easy to be impressive when you have cottage cheese dripping through your fingers!

Jamie's 15 Minute Meals Grilled Mushroom Sub | Veg it Up | Susty Meals | Sarah Irving

So that is my veg it up version of Jamie’s 15 Minute Meals grilled mushroom sub a I will certainly be doing it again!  The combination of sweet, savoury and variety of textures makes it absolutely satisfying.  We’re not normally the kind of people to have a sandwich for tea, but this one is satisfying and worth doing in the evening.  The salad was great for left overs the next day too, so that was a bonus!

I’m now looking forward to doing some more veg it up recipes from Jamie’s books so keep your eyes on the blog!

Sarah sig

Have you ever made any of Jamie’s 15 or 30 Minute Meals?  How long did they take you? 😉

Share our experience in the comments below 🙂

 

Jamie’s 15 Minute Meals Grilled Mushroom Sub | Veg it Up
Recipe Type: Dinner
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 2
This recipe is adapted from the Grilled Mushroom sub, smoky pancetta, melted cheese and pears recipe in Jamie’s 15 minute meals book. I have added my variations to veg it up and make it as simple as possible.
Ingredients
  • 1 ciabatta loaf
  • 4 large portobello mushrooms
  • 50 g Ementhal cheese
  • 2 tsp dried thyme
  • 2 ripe pears
  • a pack of Cheatin’ Ham Style Slices
  • 2 salad tomatoes, sliced
  • 125 g cottage cheese
  • 1 lemon
  • …and for the salad and dressing
  • 2 little gem lettuces
  • 1 red chicory
  • 100 g watercress
  • 1 bag of radishes, roughly chopped/sliced
  • 1 handful of crushed walnuts
  • 7 mini gherkins, roughly chopped
  • 1 tbsp cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp wholegrain mustard
  • 2 tbsp honey/agave
Instructions
  1. I don’t have a griddle pan, so I used my sandwich press. A frying pan would work just as well too. Just change sandwich press for your version while going through the recipe.
  2. Heat the grill to medium
  3. Heat the sandwich press to full heat
  4. Place the mushrooms stalk side down on the press and leave to cook for 10 minutes (turn if you are using a frying pan)
  5. Meanwhile, pull the leaves from the little gem and chickory and arrange in a large bowl, add the watercress, copped radish and walnuts then add the chopped gherkins to the top
  6. Once the mushrooms are nicely cooked through and dark
  7. Lay the cheese over the stalk side of the mushrooms, scatter with thyme and pop under the grill
  8. Cut the pears into quarters and place on the sandwich press grill until charred and soft (about 5 minutes)
  9. Cut the ciabatta in half and spritz the inside with a bit of olive oil, place on the sandwich press to toast
  10. In a bowl, add the cottage cheese and grate in the zest of the lemon and squeeze in the juice, pop to the side
  11. In another bowl for the dressing, combine the olive oil, cider vinegar, honey/agave and mustard and mix until fully combined
  12. Now it is time to serve
  13. Place the open ciabatta on a plate or board and arrange the ham
  14. Slice the cheesy mushrooms into strips and layer on top of the ham, followed by the sliced tomatoes and cottage cheese
  15. Top this with the pears
  16. Slice in half and serve immediately (with access to napkins as it can be a bit messy!) serve the salad on the side drizzled with the delicious mustarty sweet dressing

2 Comments

  1. I can certainly vouch for the fact that this is a genuinely tasty recipe.
    We had a few important visitors last saturday and sunday so I gave it a go.
    Your instructions were so amazing and it did not
    take so long as as I imagined it would to put together.

    Many thanks for the great recipe

    • Hi Beatrix,
      So glad you enjoyed it and my instructions were easy to follow (I love getting feedback) I hope that you will enjoy it again and I look forward to hearing from you again soon 🙂

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