Ingredients for - Potato, bacon & gruyère toastie
1.
1 peeled potato
2.
50g bacon lardons
3.
2 slices of sourdough bread
5.
pinch caraway seeds
6.
50g grated gruyère
7.
2-3 tbsp sauerkraut
8.
25g sliced Reblochon or Camembert
10.
1 tsp butter
How to cook deliciously - Potato, bacon & gruyère toastie
1 . Stage
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.
2 . Stage
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.
3 . Stage
Fry the sandwich in the sunflower oil and butter for 3-4 mins on each side. Serve warm.
Recipe information
Cooking:
10 min.
Servings per container:
1
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