Easy and quick to prepare, this Sourdough Toastie stuffed with Emmental, salt beef, sauerkraut and Tracklements Dill Mustard Sauce – made with fresh dill and a good measure of mustard for richness and piquancy – will deliciously scratch your sandwich itch.
· 2 x slices of good sourdough
· 1 rounded tsp of
· 3 slices Emmental
· 2 slices salt beef
· 3 tbsp sauerkraut
· Large knob butter
Spread the Dill Mustard Sauce on one side of one of the slices of sourdough. Add 2 slices of Emmental, the salt beef and the sauerkraut. Top with another slice of Emmental and the second slice of sourdough.
Heat a frying pan on a medium-high heat and add the butter until it’s melted and bubbling. Cook the sandwich in the butter for 2-3 minutes until golden brown. Add a little more butter to the pan if needed and cook the sandwich on the other side. Serve with a side of gherkins for extra kick.
Tracklements Dill Mustard Sauce, RRP £2.30 for 140g, is available from good fine food delis and farm shops nationwide and online at www.tracklements.co.uk/sauces.