A very good toastie recipe from Waitrose. If you eat meat you can use a regular Nduja paste instead of the Ve-du-Ya.
Ingredients
- 20 g unsalted butter plus extra for spreading
- 200 g Swiss Chard stalks and leaves separated, or spring greens
- 1 echalion shallot finely sliced
- 1½ tsp balsamic vinegar
- 1 tsp clear honey
- 4 slices White Sourdough
- 1½ tbsp vegan ve-du-ya paste Belazu is good
- 70 g mature cheddar sliced or grated
Servings:
Instructions
- 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.
- 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.
- 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.
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