Chilli cheese sourdough toasties

Step by Step

Step 1

Heat the butter in a large frying pan over a medium-high heat. Roughly chop the chard stalks and add to the pan with the shallot and a pinch of salt. Fry, stirring regularly, for 5 minutes until softened. Roughly chop the chard leaves and add to the pan, frying for a few minutes until wilted, then add the vinegar and honey, and fry for 1 minute. Tip into a bowl and set aside. Wipe out the pan.

Step 2

Meanwhile, lightly butter one side of each sourdough slice. Spread one unbuttered side with half of the ve-du-ya paste, then top with half of the cheese and, when it’s ready, half of the chard. Top with a nal slice of bread (butter on the outside). Repeat to make the other sandwich.

Step 3

Set the clean frying pan over a medium heat. Add the sandwiches. Put another clean frying pan on top with a couple of cans of beans or tomatoes in it to weigh it down. Fry for 2-3 minutes on one side, then turn the sandwiches over and weigh down again, cooking for a final 2-3 minutes until golden and melted. Cut in half to serve.

Ingredient

Echalion shallot

1 1
Swiss chard

200 grams 0.44 lbs
Essential unsalted butter

20 grams 0.04 lbs
Balsamic vinegar

1.5 tsp 1.5 tsp
Essential clear honey

1 tsp 1 tsp
Belazu ve-du-ya vegan ’nduja paste

1.5 tbsp 0.75 fl. ozs
White sourdough bread or bloomer

4 slice/s 4 slice/s
Essential mature cheddar

70 grams 0.15 lbs

Chilli cheese sourdough toasties

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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