Red Cabbage Sauerkraut, Hazelnut, Salami and Gruyere Cheese Toastie

, from Issue #66. May, 2016
Photography by Manja Wachsmuth.
    Red Cabbage Sauerkraut, Hazelnut, Salami and Gruyere Cheese Toastie

    There are some great artisan pickles available these days and I’ve used a red cabbage sauerkraut which combines perfectly with roasted hazelnuts and gruyere cheese.

    INGREDIENTS

    8 slices grain bread (I used Lewis Road)
    soft butter
    Dijon mustard
    16 thin slices salami of choice
    1 cup red cabbage sauerkraut (I used Living Goodness)
    ¼ cup roasted
    hazelnuts, chopped
    2 cups grated gruyere cheese

    METHOD

    Preheat the oven to 160°C fan bake.

    Spread each slice of bread with butter. Turn over and spread with mustard.

    Top with the salami, sauerkraut and hazelnuts then add the cheese. Sandwich with the remaining bread, buttered side up. 

    Heat a sauté pan and cook both sides of the sandwiches until golden. Do this in batches if needed. Transfer to a lined baking tray and place in the oven for a few minutes to finish melting the cheese. Serve with extra mustard and eat while hot. Makes 4 sandwiches

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