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Grilled sourdough, gruyere and chilli melts
A cheese toastie is the ultimate canapé. You can make the sandwiches a few hours before the party starts, then reheat them in the oven for 5-10 minutes until the cheese starts to ooze. Cut into strips and serve immediatley.
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Ingredients
salted butter, softened, for spreading
8 slice/s white sourdough bread or bloomer
180g mature cheddar, grated
200g gruyère, grated
1 red chilli, sliced lengthways, deseeded and thinly sliced
Method
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.
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.
Nutritional
Typical values per item when made using specific products in recipe
Energy
545kJ/ 131kcals
Fat
7.8g
Saturated Fat
4.8g
Carbohydrates
8.9g
Sugars
0g
Fibre
0.5g
Protein
6g
Salt
0.5g
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