Greens and gruyère toastie
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 80g butter
- 4 spring onionsfinely sliced
- 2 cloves garlicfinely chopped
- 200g Swiss chardde-stalked and finely sliced
- 100ml double cream
- 150g gruyère cheesegrated
- 3/4 tsp English mustard
- 8 slices sourdough
- to serve pickles
Nutrition:
- kcal624
- fat43.9g
- saturates26.9g
- carbs36.8g
- sugars3.3g
- fibre2.1g
- protein19.4g
- salt2.4g
Method
step 1
Heat 20g of the butter in a large frying pan over a high heat. Add the spring onions and garlic, then cook for 30 seconds until fragrant. Add the chard and season well. Stir together and cook for 2-3 minutes or until wilted and all the moisture has evaporated. Add the cream, cheese and mustard. Mix well until you have a very thick, claggy sauce. Remove from the heat and cool a little.
step 2
Use the remaining butter to spread over one side of each piece of sourdough. Place ½ the bread slices, buttered-side down, onto a chopping board. Top with the chard sauce and place the remaining sourdough, buttered-side up, on top.
step 3
Heat a large non-stick frying pan over a medium heat. Add the sarnies and cook 2 at a time for 2-3 minutes each side or until crispy, golden and oozy. Serve immediately with pickles.
