Truffle Mushroom Grilled Cheese Sandwich and Chips
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Truffle Mushroom Grilled Cheese Sandwich and Chips

with Balsamic Brussels Sprouts

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

450 grams


200 grams

Brussels Sprouts

1 unit(s)


2 unit(s)

Garlic Clove

80 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)


(Contains Cereals containing gluten)

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

180 grams

Sliced Mushrooms

1 sachet(s)

Truffle Zest

Not included in your delivery

2 tbsp

Tomato Ketchup

20 grams


1 tbsp



Nutritional information

Energy (kJ)3144 kJ
Energy (kcal)751 kcal
Fat26.5 g
of which saturates14.7 g
Carbohydrate106.9 g
of which sugars21.7 g
Protein26.6 g
Salt2.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Trim the Brussels sprouts and halve through the root. Halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese. Halve the ciabattas.

Heat the butter (see pantry for amount) in a large frying pan on medium heat.

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.


While the onion fries, pop the Brussels sprouts onto a baking tray. Drizzle over some oil and the balsamic vinegar, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until browned and tender, 18-20 mins. Turn halfway through.

When the onion has caramelised, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the garlic for the last min and fry until fragrant, 1 min.


Once the veg is cooked, remove from the heat, sprinkle over the truffle zest and stir to coat the veg.

Spoon the truffled mushrooms on the base of each ciabatta. Top with the grated cheese, then sandwich shut with the ciabatta lids and firmly press all the ingredients inside.


Give the frying pan a quick wipe, then add a drizzle of oil and return to a medium-high heat. 

Once hot, add the sandwiches, pressing down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.

Once the sprouts are roasted, drizzle over the honey (see pantry for amount) and toss until coated.


When everything's ready, share the truffled mushroom grilled cheese sandwiches between your plates.

Serve the honey-balsamic Brussels sprouts and chips alongside with ketchup (see pantry for amount) for dipping.