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A potato, bacon & gruyère toastie sliced into two

Potato, bacon & gruyère toastie

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Make the ultimate toastie with potato, gruyère and reblochon cheese, bacon lardons, sauerkraut and sourdough bread. This is easy comfort food at its best

Nutrition: Per serving
NutrientUnit
kcal864
fat59g
saturates32g
carbs46g
sugars3g
fibre4g
protein36g
salt3.9g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Fry the sandwich in the sunflower oil and butter for 3-4 mins on each side. Serve warm.

Goes well with

Recipe from Good Food magazine, October 2017

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