How To Make Leek & Wensleydale toasties with quick pickle
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Serves:
Ingredients
- 4 slices of bread
- 1 leek, thinly sliced
- 200g Wensleydale cheese, crumbled
- 2 tbsp butter
- Salt and pepper to taste
- 1/2 cup white vinegar
- 2 tbsp sugar
- 1/2 tsp mustard seeds
- 1/2 tsp chili flakes
Instructions
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Preheat the grill or a sandwich press.
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Melt 1 tablespoon of butter in a pan over medium heat. Add the sliced leek and cook until softened, about 5 minutes. Season with salt and pepper.
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Butter one side of each bread slice. Place two slices butter side down on a baking sheet.
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Top each slice with half of the cooked leek and crumbled Wensleydale cheese. Place the remaining bread slices on top, butter side up.
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Grill the sandwich until crispy and golden, about 5-7 minutes per side. Slice into triangles.
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In a small saucepan, combine the white vinegar, sugar, mustard seeds, and chili flakes. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Remove from heat and let the pickle mixture cool.
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Serve the Leek & Wensleydale toasties with the quick pickle on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 64mg
- Sodium : 390mg
- Total Carbohydrates : 21g
- Dietary Fiber : 1g
- Sugar : 6g
- Protein : 16g
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