Toast – cheese sandwiches

Toast – cheese sandwiches have been a tradition in England since the Victorian era, but are eaten in one form or another in much of the Western world. Toast is a great lunch dish, or evening snack. This recipe is suitable for 2 pers.

6 slices of white or light bread, preferably sourdough or country bread

6 slices of bacon

3 teaspoons mustard, preferably Dijon

6 tbsp mayonnaise

Sliced tomatoes

Yellow pepper in strips

Leeks in strips

200 g grated cheese, preferably well aged and preferably several kinds (cheddar, gruyère, raclette, mozzarella, gouda, Jarlsberg)

Place the bacon slices outward in a baking dish in the oven at 200 degrees, until golden.

Mix mayonnaise and mustard in a bowl. Spread the mayonnaise mixture to the very edge of all slices. Spread tomato slices, peppers leeks, bacon and cheese over half the slices and put the other slices up, but the mayonnaise mixture up, with the "lubrication" down.

Bake in toast iron, until the bread is golden and the cheese melted.  It takes approx. 3-4 min. If you don't have a toast iron, you can use the waffle iron or fry for 3-4 minutes on each side in the frying pan with a little butter in it. Divide the slices obliquely and decorate with some herbs or sprouts.

You can find more recipes for tempting and tasty snacks HERE.

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