Cheesy pan-fried corned beef silverside sandwich
Serves: 4 | Preparartion Time: 10mins | Cooking Time: 15mins
- 180g Farm88 corned beef silverside (sliced)
- 1 unsliced multigrain bread loaf
- 80g butter, softened
- 125g gruyere or tasty cheese, thinly sliced (see note)
- ⅓ cup tomato chutney
- 10g baby spinach leaves
- Cut eight 2cm-thick slices from bread loaf. Spread 1 side of each slice with butter. Place 4 slices, buttered side down, on a board.
- Top each with cheese, corned beef, 1 tablespoon of tomato chutney and spinach. Season with salt and pepper. Top with remaining bread, buttered side up.
- Heat a large, heavy-based frying pan over low heat (see tip). Place 2 sandwiches in pan. Cook for 3 to 4 minutes or until bases are golden. Carefully turn over. Cover the pan (this helps cheese melt). Cook for a further 3 minutes or until bases are golden. Remove to a plate. Repeat with remaining sandwiches. Cut sandwiches in half and serve.
- Gruyere is a 'holey' cheese similar to Swiss or emmental, with a pale yellow colour and sweet, rich, nutty flavour. Most notably used in fondues, it's also great in toasted sandwiches, quiches and tarts.
- Make sure the pan is not too hot, or bread will brown before the cheese melts.