Potato, bacon & gruyère toastie
Add to favourite + Print Print

Potato, bacon & gruyère toastie

By Miriam Nice

Contains pork – recipe is for non-Muslims only

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
    Cook:40 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 864
  • fat 59g
  • saturates 32g
  • carbs 46g
  • sugars 3g
  • fibre 4g
  • protein 36g
  • salt 3.9g

Ingredients

  • 1 peeled potato
  • 50g bacon lardons
  • 2 slices of sourdough bread
  • 1 tbsp crème fraîche
  • pinch caraway seeds
  • 50g grated Gruyère
  • 2-3 tbsp sauerkraut
  • 25g sliced Reblochon or Camembert
  • 1 tsp sunflower oil
  • 1 tsp butter

Method

  1. Boil 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.

  2. Take 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.

  3. Fry the sandwich in the sunflower oil and butter for 3-4 mins on each side. Serve warm.

Suggested recipes from this collection...