Sourdough Toastie Stuffed with Emmental, Salt Beef, Sauerkraut and Dill Mustard Sauce
- 2 x slices of good sourdough
- 1 rounded tsp of Tracklements Dill Mustard Sauce
- 3 slices Emmental
- 2 slices salt beef
- 3 tbsp sauerkraut
- Large knob butter
Makes 1 toastie:
Spread the Dill Mustard Sauce on one side of one of the slices of sourdough. Add 2 slices of Emmental, the salt beef and the sauerkraut. Top with another slice of Emmental and the second slice of sourdough.
Heat a frying pan on a medium-high heat and add the butter until it’s melted and bubbling. Cook the sandwich in the butter for 2-3 minutes until golden brown. Add a little more butter to the pan if needed and cook the sandwich on the other side. Serve with a side of gherkins if desired.