Sandwich recipe for 1 people, takes only 40 mins; recipe has potato, bacon lardons, sourdough bread, creme fraiche, caraway seeds, gruyere, sauerkraut, reblochon, sunflower oil and butter.
Potato, bacon & gruyere toastie
Course: Sandwich
Servings
1
servings
Prep time
10 mins
Ingredients
- Potato: 1 peeled potato
- Bacon Lardons: 50g bacon lardons
- Sourdough Bread: 2 slices of sourdough bread
- Creme Fraiche: 1 tbsp creme fraiche
- Caraway Seeds: pinch caraway seeds
- Gruyere: 50g grated gruyere
- Sauerkraut: 2-3 tbsp sauerkraut
- Reblochon: 25g sliced Reblochon or Camembert
- Sunflower Oil: 1 tsp sunflower oil
- Butter: 1 tsp butter
Directions
- 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 creme fraiche, season and sprinkle with caraway seeds. Top with the grated gruyere 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.
