Save to your scrapbook
Pickled cherry, Brie, ham & cavolo nero toasties
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 large sprig rosemary
1 tbsp balsamic vinegar
100g cherries, halved and stoned
25g unsalted butter
½ x 200g pack thick cut cavolo nero
4 x 2cm thick slices sourdough bread
1 tbsp Dijon mustard
120g pack Wafer Thin British Honey Roast Ham
½ x 230g pack Somerset Brie cheese, sliced
1. Scrunch and bruise the rosemary sprig in your hand to release the oils, then toss in a bowl with the vinegar and cherries and set aside. Meanwhile, heat 10g butter in a large, heavy-based frying pan over a medium heat. Add the cavolo nero, 1 tbsp water and a pinch of salt and fry for about 3-4 minutes, turning regularly until wilted. Tip onto a plate and set aside. Wipe out the pan with kitchen paper.
2. Spread one side of each slice of bread with the remaining butter and place butter-side down on a chopping board. Next, spread two of the slices with mustard, then layer up with the wilted cavolo nero, ham, cheese and finally the pickled cherries. Place the final slices of sourdough on top (with the butter on the outside) and press down to compact the filling.
3. Return the pan to a medium heat. Add the sandwiches, cover with sheet of parchment, then top with another large pan, weighing it down with 2-3 cans of beans or tomatoes. Fry for 3-4 minutes, then carefully turn, weighing down again, and fry gently for another 3-4 minutes. Remove from the pan, cool for a couple of minutes, then cut in half and serve.
Cook’s tip Make these sandwiches veggie by omitting the ham and doubling the cavolo nero.
Typical values per serving:
This recipe was first published in July 2019.