Leek & Wensleydale toasties with quick pickle

Leek & Wensleydale toasties with quick pickle

  • loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A twist on the classic cheese and onion combo, with buttery soft leeks and creamy Wensleydale all wrapped up in a comforting toastie with beetroot relish on the side

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal581
fat28g
saturates16g
carbs53g
sugars25g
fibre13g
protein22g
salt2g
Advertisement

Ingredients

Method

  • STEP 1

    Melt 1 tbsp butter in a frying pan and add the leeks, seasoning and 3 tbsp water. Cook for about 12 mins until soft, adding a little more water if they begin to stick to the bottom of the pan.

  • STEP 2

    Meanwhile, to make the pickle, mix the cider vinegar, mustard, maple syrup and seasoning in a large bowl. Toss in the carrots and apples, then place the beetroot on top, but don’t mix through.

  • STEP 3

    Put a griddle pan over a high heat. Butter all the bread on one side. Mix the leeks and cheese together, then spread over half the slices on the unbuttered side. Top with the remaining slices of bread, butter-side up. Griddle for about 2 mins each side or until the cheese has melted, pressing down with a spatula to seal the pieces together. Toss the beetroot through the pickle, cut the toasties in half and serve together.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
  • Pasta Evangelists deal

    New! Good Food Daily Deal: Restaurant quality pasta at home from just £7.

    Get offer
Advertisement

Sponsored content