Make the ultimate toastie with potato, gruyère and reblochon cheese, bacon lardons, sauerkraut and sourdough bread. This is easy comfort food at its best
Prep:10 mins
Serves 1
1 peeled potato50g bacon lardons2 slices of sourdough bread1 tbsp crème fraîchepinch caraway seeds50g grated gruyère2-3 tbsp sauerkraut25g sliced Reblochon or Camembert1 tsp sunflower oil1 tsp butter
STEP 1Boil 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.STEP 2Take the slices of sourdough bread and spread one with the crème fraîche, season and sprinkle with caraway seeds. Top with the grated gruyère 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.STEP 3Fry the sandwich in the sunflower oil and butter for 3-4 mins on each side. Serve warm.
