Red Cabbage Sauerkraut, Hazelnut, Salami and Gruyere Cheese Toastie
Photography Manja Wachsmuth.
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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.