- 1 peeled potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 50g bacon lardons
- 2 slices of sourdough bread
- 1 tbsp crème fraîche
- pinch caraway seeds
- 50g grated gruyère
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 2-3 tbsp sauerkraut
A diet staple of Germany and much of Central Europe, this is finely sliced cabbage subjected to…
- 25g sliced Reblochon or Camembert
- 1 tsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 tsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.
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.
Fry the sandwich in the sunflower oil and butter for 3-4 mins on each side. Serve warm.