This dish contains the following allergens: Milk/Dairy, Wheat, mustard
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100g
Gruyère cheese, grated
100g
Emmental cheese, grated
150g
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
3oz
Gruyère cheese, grated
3oz
Emmental cheese, grated
5oz
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
Utensils
Step 1
In medium bowl, mix cheeses, chives, salt and pepper together.
Step 2
To assemble the sandwiches, cover each slice of bread with butter, then place the bread butter side down on a board. Top 4 pieces of bread with mustard and the prepared cheese mixture. Spread the chutney on the remaining 4 slices. close the sandwiches with the butter on the outside.
Step 3
Insert both crisper plates into the drawer and place all sandwiches on crisper plate. Insert drawer into unit.
Step 4
Select MEGAZONE, select AIR FRY and set temperature to 200°C and set time t 10 minutes. Press the START/STOP to begin cooking.
Step 5
When 5 minutes remain, remove drawer from unit and using silicone-tipped tongs carefully turn the sandwiches. Close drawer to continue cooking.
Step 6
When cooking is complete, remove the sandwiches from drawer and enjoy hot.
In medium bowl, mix cheeses, chives, salt and pepper together.
100g
Gruyère cheese, grated
100g
Emmental cheese, grated
150g
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
3oz
Gruyère cheese, grated
3oz
Emmental cheese, grated
5oz
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
Step 2 of 6
To assemble the sandwiches, cover each slice of bread with butter, then place the bread butter side down on a board. Top 4 pieces of bread with mustard and the prepared cheese mixture. Spread the chutney on the remaining 4 slices. close the sandwiches with the butter on the outside.
100g
Gruyère cheese, grated
100g
Emmental cheese, grated
150g
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
3oz
Gruyère cheese, grated
3oz
Emmental cheese, grated
5oz
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
Step 3 of 6
Insert both crisper plates into the drawer and place all sandwiches on crisper plate. Insert drawer into unit.
100g
Gruyère cheese, grated
100g
Emmental cheese, grated
150g
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
3oz
Gruyère cheese, grated
3oz
Emmental cheese, grated
5oz
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
Step 4 of 6
Select MEGAZONE, select AIR FRY and set temperature to 200°C and set time t 10 minutes. Press the START/STOP to begin cooking.
100g
Gruyère cheese, grated
100g
Emmental cheese, grated
150g
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
3oz
Gruyère cheese, grated
3oz
Emmental cheese, grated
5oz
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
Step 5 of 6
When 5 minutes remain, remove drawer from unit and using silicone-tipped tongs carefully turn the sandwiches. Close drawer to continue cooking.
100g
Gruyère cheese, grated
100g
Emmental cheese, grated
150g
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
3oz
Gruyère cheese, grated
3oz
Emmental cheese, grated
5oz
mature Cheddar cheese, grated
2 tbsp
chives, finely chopped
Salt and ground black pepper, as desired
8 thick slices
sourdough bread
4 tsp
unsalted butter, softened
2 tsp
Dijon mustard
4 tbsp
chutney of choice
Step 6 of 6
When cooking is complete, remove the sandwiches from drawer and enjoy hot.
