A Lavender Chutney, Red Leicester & Arugula Sandwich

Ingredients:

• 2 tbsp of lavender chutney

• 100g, thin slices, of Red Leicester cheese

• 4 slices of good bread (I went with sourdough)

• Unsalted butter for grilling

• Baby arugula (rocket) - 6 - 8 leaves per sandwich

• (optional) Ripe pear, 4 - 6 very thin slices - about 1/8 of a pear per sandwich

• (optional) Toasted walnut crumbs - 1 tbsp (walnuts toasted in a dry pan, chopped fine)

• Sea salt flakes (to taste)

• Pink peppercorns - 6 - 8 berries (or to taste), lightly crushed

Steps - Build the Sandwich:

• Lightly butter one side of each bread slice

• Place bread in a dry pan (or skillet) buttered side up and toast the unbuttered side over medium heat until pale golden - this will be the inner face of the sandwich

• Spread lavender chutney evenly on the toasted side of two slices

• Layer baby arugula leaves (raw and washed) over the chutney

• (optional) Arrange 2-3 thin pear slices over the arugula

• (optional) Sprinkle toasted walnut crumbs evenly over the pear

• Lay Red Leicester slices over the walnuts

• Season with crushed pink peppercorn and a pinch of sea salt

• Place the remaining bread slices on top, buttered side out

Steps - Grill the Sandwich (Stovetop):

• Place sandwich in the pan, buttered side down (medium heat)

• Press lightly with a spatula

• Cook 2-3 minutes per side until bread is evenly golden and cheese just starts to ooze

• Keep the heat steady so bread and cheese cook at the same time

• To serve, slice sandwich and (optional) serve with a side of warm caramelised peach & herb salad

  • Note here, if preparing the sandwich with pears and walnuts, you may not need the warm caramelised peach and herb salad, as I found pairing both together tasted a bit overpowering together for what I was going for, but if you’re going for very fruity brunch, feel free to enjoy this pairing :)

With love,

Onivie