Chilli cheese sourdough toasties

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.

Ingreadient

• 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

Step by step

1. 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.
2. 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.
3. 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.