Comte and Chutney Toastie

A snack to enjoy for breakfast, lunch or supper from Claire Ptak’s ” The Violet Bakery Cookbook”.

Comte and Chutney Toastie
Print Recipe
Comte and Chutney Toastie
Print Recipe
Ingredients
Servings:
Instructions
  1. Slice the sourdough bread very thinly and spread with a little butter. Place thinly sliced Comte cheese on one slice and a spoonful of good fruit chutney on another slice. Season with a little salt and pepper and sandwich together.
  2. Heat a heavy bottomed frying pan or a skillet or sandwich press. Melt a little butter inside it and add the sandwich. Toast until the bread is golden on both sides and the cheese has melted.
  3. Transfer the sandwich to a hard board and bush it lightly with the garlic if using. Serve on a plate.
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