Ingredients

· 4 light sourdough slices

· 4 thin pancetta slices, chopped into pieces

· 100 g mature cheddar, cut into thin slices

· 10 g wild garlic leaves

For the pickled mushrooms

· 100 ml cider vinegar

· 30 g caster sugar

· 2 teaspoons sea salt flakes

· ½ shallot, finely chopped

· 50 g button mushrooms

Method

For the pickled mushrooms, put the vinegar, sugar, salt and shallot into a bowl and stir to dissolve the sugar and salt. Add the mushrooms, toss to coat, then leave while you assemble the toastie. Heat a pan over a medium heat – don’t add any oil or butter. Toast slices of sourdough in the hot pan until starting to brown. Top with pieces of pancetta, divide half the cheese between the slices, then layer on the wild garlic. Add some pickled mushrooms, then top with the remaining cheese and bread slices. Cook until the cheese is starting to melt and the bread turns golden. Flip the sandwich, then cook for a few minutes, until the underside is golden and the cheese oozes from the sides and serve.