Grilled mushroom sub recipe

Ingredients

• 1 ciabatta loaf
• 4 large portobello mushrooms
• 50 g Emmental cheese
• ½ a bunch of fresh thyme
• ½ a clove of garlic
• 2 ripe pears
• 8 rashers of smoked pancetta
• 1 tsp runny honey
• 2 large ripe tomatoes
• 125 g low-fat cottage cheese
• ½ a lemon

• 1 round lettuce
• 1 red chicory
• 100 g watercress
• 1 bunch of radishes
• 1 handful of shelled walnuts
• 5 cornichons
• 1 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard

1. Place the ciabatta at the bottom of the grill. Cut off and discard the mushroom stalks, then lay the tops on the griddle pan. Quarter the lettuce, finely slice the base of the chicory and click the upper leaves apart, then put both in a large bowl with the watercress and halved radishes. Crumble over the walnuts, then chop and add the cornichons.
2. In a separate bowl, mix the vinegar with the oil, mustard, salt and pepper. Transfer the mushrooms to a roasting tray, then slice and lay over the Emmental. Pick over the thyme leaves, squash over the unpeeled garlic through a garlic crusher and pop under the grill until the cheese is melted.
3. Quarter the pears and put on the griddle pan, turning when golden and adding the pancetta to the pan to crisp up at the same time, then drizzle the honey over the pears for the last 30 seconds. Slice the tomatoes. In a bowl, mix the cottage cheese with the zest and juice of ½ a lemon and a pinch of salt and pepper. Slice open the hot ciabatta and load it up with all your fillings. Dress the salad at the last minute and serve.