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- Grilled cheese sandwich with rhubarb
Grilled cheese sandwich with rhubarb
Nutrition facts per serving:
- Energy in kcal about 735
- Fat about 43g
- Carbohydrates about 57g
- Protein about 27g
This is needed
This is needed
for 4 pieces
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Rocket butter
- 50 g rocket, roughly chopped
- water, boiling
- 1 tbsp olive oil
- 0.25 tsp garlic powder
- 50 g butter, soft
- 2 pinches salt
Rhubarb
- 200 g red rhubarb, cut into sticks approx. 5 cm long
- 2 tbsp coarse cane sugar
- 1 tbsp water
Sandwiches
- 450 g bread, cut into slices
- 30 g rocket
- 150 g Appenzeller cheese, coarsely grated
- 3 tbsp mayonnaise
- 125 g Camembert, cut into slices
And that's how it's done
And that's how it's done
Rocket butter
Blanch the rocket in boiling water for approx. 20 secs., refresh immediately in ice-cold water, drain, squeeze out gently. Puree the rocket and oil. Using the whisk on a mixer, beat the butter, garlic powder and salt for approx. 2 mins. until light and creamy, stir in the rocket mixture.
Rhubarb
Mix the rhubarb, sugar and water in a pan. Cover and simmer for approx. 5 mins. until almost soft. Allow the rhubarb to cool slightly.
Sandwiches
Spread butter on one side of the bread. Arrange the rhubarb, cheese and rocket on 4 slices of bread. Place the remaining slices on top (buttered side down), press down gently. Spread a thin layer of mayonnaise on both sides of the sandwich.
cut into 8 slices
Grilled cheese sandwiches
Heat a non-stick frying pan over a medium heat. Fry the sandwiches for approx. 3 mins. on each side until golden brown.
