for 4 pieces

Mushroom creme

25 g	dried porcini mushrooms
2 dl	water
1 tbsp	sweet balsamic vinegar
¼ tsp	salt
a little	pepper

Charcoal/gas/electric grill

500 g	halloumi, cut in half lengthwise and crosswise
½ tbsp	olive oil

bread rolls

4	bread rolls (e.g. hot dog rolls or sandwich rolls)

Hot dogs

2 tbsp	white balsamic vinegar
1 tbsp	olive oil
2 pinch	salt
½	iceberg lettuce, cut into thin slices
2 tbsp	fried onions

How it's done

Mushroom creme

Place the mushrooms in a bowl, pour in the water and leave to soak for approx. 15 mins. Drain the mushrooms, retain 1 dl of the soaking liquid and pour through a sieve lined with kitchen paper into a measuring cup. Add the mushrooms and balsamic, puree, season, leave to chill.

Charcoal/gas/electric grill

Brush the halloumi with oil. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side.

bread rolls

Slice into the top of the rolls but do not cut all the way through. Open up the rolls to make space for the filling. Spread half of the mushroom creme inside the bread rolls.

Hot dogs

Whisk the balsamic, oil and salt in a bowl. Add the iceberg lettuce, mix and place inside the hot dogs along with the halloumi. Top with the remaining mushroom creme and fried onions.

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