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Greens and gruyère toastie

• John Gregory-Smith

Published: September 26, 2018 at 2:41 PM

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Serves 4

Easy

Total time: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Check out our quick and easy toast recipe from food writer John Gregory-Smith. This oozy fried cheese sandwich is made using swiss chard, cream and gruyère cheese - the perfect indulgent brunch

Vegetarian

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Ingredients

Nutrition

• 80g butter

• 4 spring onions

  finely sliced

• 2 cloves garlic

  finely chopped

• 200g Swiss chard

  de-stalked and finely sliced

• 100ml double cream

• 150g gruyère cheese

  grated

• 3/4 tsp English mustard

• 8 slices sourdough

• to serve pickles

Nutrition: per serving

• kcal624
• fat43.9g
• saturates26.9g
• carbs36.8g
• sugars3.3g
• fibre2.1g
• protein19.4g
• salt2.4g

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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.

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Authors

John Gregory-Smith

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A star rating of 5 out of 5.2 ratings

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