Grilled Cheese with Mustard
Ingredients
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Bread
2 slices (sourdough bread ideally)
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Butter
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Cheddar
70g, grated
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Gruyère
20g, grated
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Leek
1/2, thinly sliced
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White onion
1/2, thinly chopped
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Palm Flower sugar
1 tbsp
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Capers
1 tbsp, drained and coarsely chopped
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Khmer Green Curry Mustard
1 tbsp
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Black Kampot pepper
Cook the leek: In a frying pan over medium heat, sauté the leek with a little butter until tender. Remove from the heat and set aside.
Caramelise the onion: In the same pan, cook the white onion over a low heat until soft. Add the Palm Flower Sugar and continue cooking until caramelised. Remove from the heat and set aside.
Prepare the bread: Spread one side of each slice of bread with butter (this side will be in contact with the pan). Spread the Khmer Green Curry Mustard on the other side.
Assemble the sandwich: On one slice (mustard side up), arrange the cooked leek, caramelised onion, capers, grated Cheddar and Gruyère cheeses. Season with freshly ground Black Kampot Pepper. Cover with the second slice of bread, mustard side down.
Toast the sandwich: Heat a frying pan over a medium heat. Place the sandwich on the pan and cook for 3 to 4 minutes on each side, pressing lightly with a spatula, until golden brown and the cheese has melted.
