• 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


  • 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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