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Grilled cheese sandwich with rhubarb
30 m active | 30 m total
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
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
  • 200 g red rhubarb, cut into sticks approx. 5 cm long
  • 2 tbsp coarse cane sugar
  • 1 tbsp water
  • 450 g bread, cut into slices
  • 30 g rocket
  • 150 g Appenzeller cheese, coarsely grated
  • 3 tbsp mayonnaise
  • 125 g Camembert, cut into slices
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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.
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.
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.

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