| Ingredients:
4 thick slices white bread
60ml/4tbsp olive oil
5ml/1tsp butter
5ml/1tsp Worcestershire sauce
1 red onion, peeled & sliced
60ml/4 tbsp chopped fresh coriander
salt & freshly ground black pepper
250g/9oz Matured Port Salut, rind removed
Serves 4
Preparation 25 minutes
Cooking time 30 minutes
Method:
- Preheat the oven to 375oF/190oC/Gas Mark 5. Brush each
slice of bread (on both sides) with 1 tbsp of the olive
oil and arrange onto a non stick baking sheet. Cook for
10 minutes until bread is golden and crunchy.
- Place the butter and Worcestershire sauce in a small pan,
add the red onion and sauté for 2 to 3 minutes to
soften. Remove from the heat and toss in the coriander and
seasoning.
- Remove the bread from the oven, cover 2 of the slices
with the onion and coriander mixture, then top each with
the other bread slices. Cover the top of each sandwich with
slices of Matured Port Salut, then stack one on top of the
other. Wrap loosely in foil and return to the oven for 15
minutes. Unwrap after 10 minutes.
- Slice into quarters to serve. Make with granary or wholemeal
bread if preferred.
Serving suggestion
Serve with chilled Pinot Grigio
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