Ingredients
3 tsp unsalted butter, softened
2 slices thick sourdough (or your preferred bread)
1 tbsp Beerenberg Caramelised Onion
80g Gruyère cheese, grated or thinly sliced
Small handful rocket
Directions
Heat a frying pan over medium heat.
Generously butter the outside of each slice of bread. On the inside of both slices, spread the Beerenberg Caramelised Onion Relish, then layer over the Gruyère cheese. If you like it extra rich, add a small extra smear of Beerenberg Caramelised Onion Relish over the cheese.
Place both slices in the pan and cook for 2-3 minutes, until golden underneath and the cheese is just beginning to melt.
On one slice only, pile over the rocket, then sandwich the two slices together, pressing gently.
Cook for another 1-2 minutes per side, until golden and crisp, and the cheese is fully melted. Slice and serve immediately.
