The 10-hour diet: Rarebit with gruyere and smoked chipotle
For those of you who like your cheese spiced up, this is for you. I love forking unpasteurised sauerkraut on top of a high-tea dish like this. The cabbage contains vitamin C as well as healthy probiotic bacteria. I wrote this recipe using one of my favourite sauerkrauts – a chipotle one from the Cultured Collective – but you could use any fresh live type purchased from the fridge section of supermarkets, health food stores or online.
SERVES 1
2 slices of sourdough bread
75g Gruyère cheese, grated
1 tbsp French mustard
1 tbsp Worcestershire sauce
4 tbsp sauerkraut (any will do, smoked chipotle flavour is delicious if you can get it)
- Lightly toast your bread.
- Mash the cheese, mustard and Worcestershire sauce together in bowl with a fork.
- Spread the cheese mixture on top of the toasted bread and place under the grill. Toast for about five minutes or until the cheese mixture starts to melt and blister.
- Top with sauerkraut and enjoy!