4 slices bread
100ml double cream
50g mature cheddar, grated
1 tsp Dijon mustard
1 tsp hot smoked paprika
100g stew/chilli con carne/other dinner leftovers
Preheat the grill to medium. Line a baking tray with kitchen foil
In a small bowl mix the double cream, cheddar, egg, mustard and smoked paprika. Deep 2 slices of the bread in the cheese mix and place on the lined baking tray. Top the slices with a few tablespoons of the meaty leftovers and deep the other 2 slices of bread in the eggy mix before putting them on top. Spoon the leftover mix over the 2 sandwiched bread sliced and cook under the grill for 8-10 minutes, until the toasties are browned and bubbly.
Serve with napkins – it may be very messy!