LCBO Food & Drink Autumn 2024

SANDWICH GENERATION

Piled-High Grilled Mushrooms & Halloumi Toast The sky’s the limit when it comes to sandwiches where vegetables play a starring role. This unexpected combination of ingredients is super satiating and jam-packed with flavours. It’s a mountain of deliciousness that’s best enjoyed with a knife and fork. Makes 2 hearty toasts

TOAST 1/2 tsp (2 mL)

CIDER HOUSE RULES

1. To prepare toast, brush 1/2 tsp (1 mL) olive oil over both sides of each bread slice. Set a cast-iron grill pan or heavy-bottom frying pan over medium-high heat. Pan-toast bread until golden, about 2 minutes per side. Remove bread from pan. Set pan aside. Rub garlic over each side of both slices of bread. Place bread slices on two plates. 2. To prepare mushrooms, toss mushrooms with 1 tbsp (15 mL) oil, salt and pepper. Set pan back over medium-high heat. Cook, shaking pan and tossing mushrooms occasionally until softened and lightly browned, 5 to 7 minutes. Remove from heat. 3. Meanwhile, prepare Halloumi. Set a nonstick frying pan over medium-high heat. Coat with 2 tsp (10 mL) olive oil. Add Halloumi slabs. You may need to cook in batches. Cook until golden, about 3 minutes per side. When done, remove to toasts. Repeat with remaining Halloumi and toasts. Squeeze lemon over Halloumi. 4. When mushrooms are done, turn into a bowl and toss with giardiniera. Arrange radicchio leaves over Halloumi, then divide mushroom mixture between toasts. Sprinkle with basil and serve immediately.

olive oil

2 1

thick slices rustic multigrain bread

This open-faced tumble of a sand wich is brimming with hearty fall ingredients, which beg for a cool, crisp cider sidekick. Cider brings just the right amount of sweetness to cut through the robust flavours. Pour some thing classic like West Avenue Cider Heritage Dry, with its fresh and honeyed apple flavour. Or consider traditional and gorgeously hued Magners as a food-friendly sipper.

garlic clove, sliced in half

PAN-GRILLED MUSHROOMS 1/2 lb (225 g)

mixed mushrooms, cleaned and torn into thick pieces

1 tbsp (15 mL) 1/8 tsp (0.5 mL)

olive oil

salt and freshly ground black pepper

2 tbsp (30 mL)

chopped giardiniera, drained

HALLOUMI 2 tsp (10 mL) 250-g piece

olive oil

Halloumi, cut into 4 long, thick and wide slabs

2

lemon wedges

4 to 6 radicchio leaves 4 large or 8 medium basil leaves, shredded

West Avenue Cider Heritage Dry LCBO 11172, 473 mL, $3.80

Magners Original Irish Cider LCBO 699389, 500 mL, $4.00

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