When you start with ingredients this good, even the simplest brunch becomes something special. This recipe brings together creamy Ogleshield cheese, Hartgrove Coppa, cornichons and coleslaw in a griller Reuben style sandwich.
Serves 1
Ingredients
-
2 slices white bread
-
80g Ogleshield cheese, grated
-
20g Hartgrove Coppa
-
1 tbsp butter
-
1 tbsp coleslaw
- A handful of cornichons or gerkins cut in half
METHOD
STEP 1
Warm a heavy bottomed pan or skillet on your hob over a medium to high heat. Butter your bread, build up your sandwich, coleslaw, Hartgrove Coppa, cheese and then pickles.
STEP 2
Add a little knob of butter to the pan and once melted place in your sandwich. Squish it down a bit so the toastie starts to come together. Cook until the cheese begins to melt and the bread begins to turn golden.
STEP 3
Turn the toastie and do the same for this side. Cook until golden brown. Once the cheese is melted and 'stringy' remove from the heat, set to one side, cut in half to serve.
