zoom Grilled sourdough, gruyere and chilli melts

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    Grilled sourdough, gruyere and chilli melts

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    Grilled sourdough, gruyere and chilli melts

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    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. 

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


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