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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.
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  • blog
  • about
  • how
  • recipes
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • links
  • contact