Ingredients
4 ciabatta buns 
4 large portobello mushrooms 
4 cheddar cheese slices  
4 thick slices of wild garlic butter or parsley and garlic butter 
½ bag of beetroot salad leaves 
Mayonnaise

Method
Heat your braai, bbq or oven (200c).  When hot, cook the mushrooms until tender (around 10 minutes), then top with a slice of the butter and top that with the cheese.  You then need to cook for another 5-10 minutes until the cheese is melted and golden.   

While the cheese is melting, warm your ciabatta. 

When everything is ready, put a small amount of mayonnaise on the bottom of the bun, a handful of leaves and top with the mushroom.  Eat while hot, the butter will soak into the ciabatta beautifully.