RECIPE BY:

Courtney Roulston / Scott McRae

SERVING SIZE:

2 – 4 people

 

INGREDIENTS:

  • 4 slices Coles Laurent rye sourdough, medium thickness
  • 40g Lurpak butter, room temperature
  • 80g good quality cheddar cheese, grated from a block (available at Coles)
  • 80g gruyere or Manchego cheese, grated from a block (available at Coles)
  • 1 tablespoon fresh thyme leaves
  • sea salt
  • 2 tablespoons `spring gully` green tomato pickle to serve (available at Coles)

Our friends at Wine Selectors recommend pairing this dish with a Champagne or bottle fermented Australia Sparkling.

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