A gooey, golden toastie with a Mediterranean twist. Creamy artichokes, tangy sundried tomatoes, and melty Gruyère cheese come together for a quick lunch that feels extra special.
Ingredients
- 100g artichoke hearts (from a jar), chopped
- 4 sundried tomatoes, finely chopped
- 1 tsp capers, drained
- 4 cornichons, finely chopped
- 2 tbsp cream cheese (Philadelphia works beautifully)
- 50g Gruyère cheese, grated
- 4 slices good-quality bread
- 20g unsalted butter, softened (for spreading)
Ingredients
- 100g artichoke hearts (from a jar), chopped
- 4 sundried tomatoes, finely chopped
- 1 tsp capers, drained
- 4 cornichons, finely chopped
- 2 tbsp cream cheese (Philadelphia works beautifully)
- 50g Gruyère cheese, grated
- 4 slices good-quality bread
- 20g unsalted butter, softened (for spreading)
Method
-
Mix the filling
In a bowl, combine the chopped artichoke hearts, sundried tomatoes, capers, cornichons, cream cheese, and grated Gruyère until well mixed. -
Assemble the toastie
Spread the filling evenly over two slices of bread, then top with the remaining slices. -
Toast to perfection
Butter the outsides of the sandwiches. Heat a frying pan over medium heat and place the toasties inside. Weigh them down with a plate, another pan, or a burger press if you have one. -
Cook & flip
Cook for 3–4 minutes per side, until the bread is golden and crisp, and the cheese has melted. -
Serve hot
Slice in half and enjoy straight from the pan – melty, cheesy bliss!
Tip: Swap Gruyère for cheddar or mozzarella if that’s what you have — it’s just as delicious.