spianata, emmental + mostarda toastie
thin slices of spianata
thin slices of emmental
a spoonful of mostarda, chopped up finely (this has a unique taste, but you could try a spicy chutney instead)
2 slices sourdough bread
olive oil for brushing
Heat a griddle to high. Layer one slice of bread with the spianata and emmental. Spread the mostarda on the other slice and make a sandwich. Brush both sides with oil and place on the hot griddle. Place some kind of weight on top (like a heavy pan) for 30 seconds. Leave for a minute or two. Lift up and check that the underside is nice and crispy. Turn over and repeat the process. Serve.
thin slices of emmental
a spoonful of mostarda, chopped up finely (this has a unique taste, but you could try a spicy chutney instead)
2 slices sourdough bread
olive oil for brushing
Heat a griddle to high. Layer one slice of bread with the spianata and emmental. Spread the mostarda on the other slice and make a sandwich. Brush both sides with oil and place on the hot griddle. Place some kind of weight on top (like a heavy pan) for 30 seconds. Leave for a minute or two. Lift up and check that the underside is nice and crispy. Turn over and repeat the process. Serve.
