Recipe by: Justine Schofield
Time: 10 minutes
- 4 slices sourdough, buttered on the outside
- 1 handful of kalettes, blanched and finely chopped
- 1 tsp hot English mustard
- 1 tsp Worcestershire sauce
- 1 tbsp creme fraiche
- 1 large handful of grated smoked cheddar
Combine all of the filling ingredients in a mixing bowl.
Place the mixture on the non-buttered side of bread and sandwich together with another slice. Toast in a sandwich press until golden.