Ingredients
- butter 80g
- spring onions 4, finely sliced
- garlic 2 cloves, finely chopped
- Swiss chard 200g, de-stalked and finely sliced
- double cream 100ml
- gruyère cheese 150g, grated
- English mustard 3/4 tsp
- sourdough 8 slices
- pickles to serve
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 624
- Fat 43.9g
- Saturates 26.9g
- Carbs 36.8g
- Sugars 3.3g
- Fibre 2.1g
- Protein 19.4g
- Salt 2.4g
