Chilli cheese sourdough toasties

Name: Chilli cheese sourdough toasties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 20 g Essential Unsalted Butter, plus extra for spreading; 200 g Swiss chard (or spring greens), stalks and leaves separated; 1 echalion shallot, finely sliced; 1½ tsp balsamic vinegar; 1 tsp Essential Clear Honey; 4 slice/s Bertinet Bakery White Sourdough; 1½ tbsp vegan ve-du-ya paste (we used Belazu); 70 g Essential Mature Cheddar, sliced or grated

Toasties make everything better. This one’s packed with luscious mature Cheddar, a zip of spice plus tangy greens for contrast. If you’re a meat eater, you could use regular ’nduja paste.

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Vegetarian

Serves2
CourseLunch
Prepare15 mins
Cook15 mins
Total time30 mins

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20g Essential Unsalted Butter, plus extra for spreading
200g Swiss chard (or spring greens), stalks and leaves separated
1 echalion shallot, finely sliced
1½ tsp balsamic vinegar
1 tsp Essential Clear Honey
4 slice/s Bertinet Bakery White Sourdough
1½ tbsp vegan ve-du-ya paste (we used Belazu)
70g Essential Mature Cheddar, sliced or grated

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.

Cook’s tip

Ve-du-ya paste

This is a vegan take on ’nduja, the spicy Italian spreadable sausage. It’s made with beans and hot chilli peppers, so is an easy way to add heat to pasta sauces, dips or pizza.

Typical values per 2634kJ/631kcals/36g fat/22g saturated fat/53g carbs/ 7.6g sugars/7.1g fibre/21g protein/3.2g salt when made using specific products in recipe