Rye, Swiss and sage melts

Cooking Vegetarian Rye, Swiss and sage melts

Add flavour and satisfaction to your soup with these Rye, Swiss and sage melts.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat grill on medium-high. Line a baking tray with foil. Cut bread into six 1.5cm-thick slices. Cut each piece in half. Arrange bread, in a single layer, on prepared tray. Grill for 1 minute.
  2. Combine butter, paprika and caraway seeds in a bowl. Turn bread over. Spread butter mixture over untoasted side of bread. Top with cheese and 1 sage leaf.
  3. Grill for 2 minutes or until cheese has melted. Serve.

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1/2 x 900g loaf dark rye bread
40g butter, softened
1/4 tsp sweet paprika
1/2 tsp caraway seeds
6 slices Swiss cheese, halved
12 small fresh sage leaves

Adv

Autors
Preparation time
15
Cooking time
3
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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