Chilli Cheese Sourdough Toasties (2)
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.