Toasted cheese sandwiches are a comforting favourite and this take, as a heart-shaped accompaniment to salad, makes a impressive first-course option. Plus, you can make it all ahead of time.
Servings: Two
Ready Time: 25 minutes
Green salad and cheese hearts
4 slices white bread
1 tablespoon butter, softened
1 teaspoon Dijon mustard
½ cup grated cheddar or other cheese
2 tablespoons grated apple
½ cup sliced radicchio
½ cup sliced Belgian endive
½ cup watercress leaves
½ cup Brussels sprout leaves
Pomegranate seeds
Dressing
1 tablespoon mayonnaise
½ teaspoon Dijon mustard
2 teaspoons lemon juice
2 tablespoons olive oil
Salt and freshly ground pepper
Method
Cut 3 two-inch hearts from each slice of bread (you’ll want 12 hearts total). Butter one side of each heart. Spread Dijon mustard on the non-buttered side. Divide cheese and apples and pile on top of the bread spread with mustard. Cover with second slice, buttered side up.
Heat a non-stick skillet over medium-low heat and fry sandwiches about 2 to 3 minutes per side using a spatula to compress slightly, or until bread is golden and cheese is melted.
Toss radicchio, Belgian endive, watercress leaves and Brussels sprout leaves in a bowl.
Combine mayonnaise, mustard, lemon juice and olive oil with a whisk. Season with salt and pepper.
Toss salad with dressing. Place on two plates and decorate with cheese hearts and pomegranate seeds.
Lucy Waverman