A snack to enjoy for breakfast, lunch or supper from Claire Ptak’s ” The Violet Bakery Cookbook”.
Ingredients
- sourdough bread
- butter
- comté cheese thinly sliced
- fruit chutney
- salt and pepper
- garlic clove optional
Servings:
Instructions
- Slice the sourdough bread very thinly and spread with a little butter. Place thinly sliced Comte cheese on one slice and a spoonful of good fruit chutney on another slice. Season with a little salt and pepper and sandwich together.
- Heat a heavy bottomed frying pan or a skillet or sandwich press. Melt a little butter inside it and add the sandwich. Toast until the bread is golden on both sides and the cheese has melted.
- Transfer the sandwich to a hard board and bush it lightly with the garlic if using. Serve on a plate.
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