Sourdough toastie stuffed with Emmental, salt beef and dill mustard saucePosted on: 18 May 2018 by 50connect editorial
Perfect weekend wonder that takes the humble toastie and elevates it to the level of superior savoury stomach comforter.
The food and drink mailbox at 50connect is inundated with foodie news, so it takes something a little special to catch our eye. This toastie recipe initially didn't make the cut ... but a Saturday hunger blank last weekend and a sample jar of Tracklements Dill Mustard Sauce ensured that we fell in love with emmental and salt beef. Who would have thought it?
This is super simple and really satisfying. The ingredients are not kitchen cupboard staples so you will have to shop in advance.
- 2 x slices of good sourdough
- 1 rounded tsp of Tracklements Dill Mustard Sauce
- 3 slices Emmental
- 2 slices salt beef
- 3 tbsp sauerkraut
- Large knob butter
Spread the Dill Mustard Sauce on one side of one of the slices of sourdough. Add two slices of Emmental, the salt beef and the sauerkraut. Top with another slice of Emmental and the second slice of sourdough.
Heat a frying pan on a medium-high heat and add the butter until it’s melted and bubbling. Cook the sandwich in the butter for 2-3 minutes until golden brown. Add a little more butter to the pan if needed and cook the sandwich on the other side. Serve with a side of gherkins
for extra kick.
Man, this is good …
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