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8 slices sourdough or good-quality artisan bread
4 spring onions, finely sliced
2 garlic cloves, crushed
200g greens, spinach, rocket or kale
½ tsp tarragon leaves (optional)
100g gruyere or your favourite melting cheese, grated
1 tsp dijon mustard
cracked black pepper
pinch cayenne pepper
Heat 20g of the butter in a medium-sized frypan. Add the spring onions and garlic and cook for 1 minute. Add the remaining greens and season with salt and pepper. Cook for a further 2-3 minutes.
Add the cream and cook until the liquid has reduced and become thick.
Remove from the heat and add the cheese, mustard and cayenne pepper. Stir well to combine.
Use the remaining butter to butter one side of each piece of bread.
Lay four slices butter-side down on the bench, spread over the cheesy, green mixture and crack more pepper over. Lay the remaining pieces of bread on top, butter-side up.
Heat a large non-stick frypan to moderately hot.
Place the four sandwiches in the pan and press down slightly. Cook until golden and crisp. Turn over and repeat.
They are ready when you see the cheesy filling seeping out and the bread is golden.