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Grilled sourdough, gruyere and chilli melts
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Makes: about 24 strips
little salted butter, softened, for spreading
8 slices white sourdough bread or bloomer
180g mature cheddar, grated
200g gruyère, grated
1 red chilli, sliced lengthways, deseeded and thinly sliced
1. Heat a large, heavy-based frying pan over a medium-low heat. Butter both sides of each slice of bread. Mix the grated cheeses together and use to top 4 of the slices. Scatter over the chilli and position the remaining slices on top to make 4 sandwiches. Press down firmly to compact the cheese.
2. Add as many sandwiches as will fit to the pan, cover with baking parchment and use a heavy pan to weigh them down. Fry for 4-5 minutes on each side until crispy and golden, and the cheese has melted. Cut the sandwiches in half, then into 3 strips lengthways. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per strip 545kJ
This recipe was first published in October 2018.