Ingredients
• 2 eggs, lightly whisked
• 75g (1/2 cup) plain flour
• 60ml (1/4 cup) milk
• 45g (1/2 cup) dried (packaged) breadcrumbs
• 2 tablespoons olive oil
• 4 large field mushrooms, stems trimmed
• 4 crusty bread rolls, halved
• 100g (1 cup) coarsely grated provolone or mozzarella
• 60g baby rocket leaves
• 2 tomatoes, thickly sliced
• 120g (1/3 cup) tomato relish
Method
1. Whisk together the egg, flour and milk in a medium bowl until smooth. Place the breadcrumbs in a separate bowl. Season with salt and pepper.
2. Heat the oil in a large frying pan over medium-high heat. Dip the mushrooms in the batter, then in the breadcrumbs, pressing firmly to coat. Cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel.
3. Meanwhile, preheat grill on high. Place the bread rolls, cut-side up, on a baking tray. Cook under grill until toasted.Transfer bread roll tops to a plate. Sprinkle bread roll bases with provolone or mozzarella. Cook for 1-2 minutes or until the provolone or mozzarella melts.
4. Divide the bread roll bases among serving plates. Top with the salad leaves, tomato, mushrooms and bread roll tops. Serve with the relish.
