- Chorizo, Cheese & Watercress Toastie.jpg (66.31 KiB) Viewed 465 times
Takes: 20 minutes
Serves: 4
No nutritional information available.
Ingredients
- Splash of olive oil
- 200g cooking chorizo, thickly sliced at an angle
- 8 slices of sourdough bread (not too thick)
- 3 tbsp salted butter, softened
- 200g Gruyere, sliced
- 200g Cheddar, sliced
- ½ red onion, thinly sliced
- 85g watercress
Method
1. Place a large frying pan over a high heat and add the olive oil. Fry the chorizo for 2 - 3 minutes, turning frequently with tongs to prevent burning. Drain the chorizo on kitchen towel.
2. Butter the bread on one side (note: this buttered side must remain on the outside when you build your sandwiches to create a lovely crunchy crust).
3. Divide the chorizo, cheese, onion and watercress equally between four bread slices, then sandwich with the remaining bread slices, keeping the buttered sides facing out.
4. Place a clean, dry frying pan on a medium heat. Carefully add the sandwiches and cook for 4 minutes on each side, pressing down with a spatula to ensure the cheese melts. Manage the heat carefully so the outside does not burn.
5. Remove the sandwiches from the pan and serve immediately with some more watercress on the side, if liked.
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