Smoked mac 'n' cheese sandwich
Mac 'n' cheese in a sandwich – dreams are made of toasties like these. To get the tastebuds going, it comes with a generous layer of smoky barbecue sauce too
Potato, bacon & gruyère toastie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 peeled potato
- 50g bacon lardons
- 2 slices of sourdough bread
- 1 tbsp crème fraîche
- pinch caraway seeds
- 50g grated gruyère
- 2-3 tbsp sauerkraut
- 25g sliced Reblochonor Camembert
- 1 tsp sunflower oil
- 1 tsp butter
Nutrition: Per serving
- kcal864
- fat59g
- saturates32g
- carbs46g
- sugars3g
- fibre4g
- protein36g
- salt3.9g
Method
step 1
Boil the potato for 20 mins, drain and leave to cool. Fry the bacon lardons in a non-stick pan until crisp, then drain on kitchen paper.
step 2
Take the slices of sourdough bread and spread one with the crème fraîche, season and sprinkle with caraway seeds. Top with the grated gruyère and the lardons. Slice the potato over the top and cover with the sauerkraut, sliced reblochon or camembert, then close the sandwich with the other slice of bread.
step 3
Fry the sandwich in the sunflower oil and butter for 3-4 mins on each side. Serve warm.
