Taleggio and chutney griddled toastie fingers
- February 2016
- Serves 4-8 as a snack
- Hands-on time 20 min
Serve these gooey griddled taleggio and chutney toastie fingers as a snack for a hungry crowd.
- 8.5g (3.8g saturated)
- 9.8g (3.1g sugars)
For 8 servings
- 4 thin slices sourdough bread
- Chutney for spreading
- 150g taleggio cheese (or vegetarian alternative), sliced
- Olive oil or softened butter
- Put 2 thin slices sourdough bread on a chopping board. Spread thickly with chutney, then top with 150g sliced taleggio cheese or vegetarian alternative (see tips) and season with salt. Spread another 2 thin slices sourdough bread with more chutney, then place, chutney-side down, on top of the cheese.
- Brush the tops of the sandwiches with olive oil or softened butter. Heat a griddle pan over a high heat until very hot. Put the sandwiches on the griddle, oiled side down, and press down on them using a sturdy fish slice. Keep pressing to flatten the sandwiches as much as possible, then turn the heat down to medium and cook for 3-4 minutes until the bread is golden with char marks and the cheese is beginning to melt.
- Brush the tops of the sandwiches with oil or spread with softened butter, then flip and repeat until the cheese is melted and oozing. Cut into fingers and serve immediately.
Taleggio is a great melting cheese. The inside is mild but the skin is pungent, so trim if off if you like. If you can’t get it (or if you’re vegetarian) use any other cheese that melts well, such as cheddar or gruyère. If you don’t have a griddle pan, use a frying pan.
Make and chill up to 24 hours ahead, ready to griddle at the last minute.
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