Cheese Toastie Sourdough Bites
- Autumn
- Quick & Easy
A delicious use for leftover sourdough: transform it into cheesy toastie bites, perfect for dipping into our Tomato, Spinach and Lentil Soup.
Ingredients
4 slices of sourdough bread
2 tbsp Yeo Valley Organic Unsalted Butter
150g Yeo Valley Organic Mature Cheddar Cheese, grated
Yeo Valley Organic Tomato, Spinach and Lentil soup
For Serving:
Chilli oil
Chives, finely diced
Method
Spread butter over back of sourdough slices.
On the unbuttered side, sprinkle over cheddar cheese and place the sandwiches together.
Heat a frying pan on a medium heat. Place the toastie in the pan to fry for 4-5 minutes until golden on one side. Flip the toastie onto the other side and place the lid on the pan, allowing the cheese to melt and bread to toast on each side.
Whilst cooking, heat the soup to the instruction on pack.
Remove from the pan and cut into small cubes.
Heat the soup following pack instructions and pour into a bowl.
Place over the grilled cheese bites and drizzle over chilli oil and chives.
In this recipe...
Mature Cheddar
30
Tomato, Lentil and Spinach Soup
10
Unsalted Butter
15
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