4 slices bread 

100ml double cream 

50g mature cheddar, grated 

1 egg 

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!

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

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