Grilled cheese sandwich with rhubarb

Grilled cheese sandwich with rhubarb

Total: 30 Min. | Active: 30 Min.
Nutritional value / piece: 735 kcal
, Fat: 43 g
, Carbohydrate: 57 g
, Protein: 27 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Rocket butter

50 g rocket, roughly chopped
water, boiling
1 tbsp olive oil
50 g butter, soft
¼ tsp garlic powder
2 pinches salt


200 g red rhubarb, cut into sticks approx. 5 cm long
2 tbsp coarse cane sugar
1 tbsp water


450 g bread, cut into slices
150 g Appenzeller cheese, coarsely grated
125 g Camembert, cut into slices
30 g rocket
3 tbsp mayonnaise
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How it's done

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Rocket butter

Blanch the rocket in boiling water for approx. 20 secs., refresh immediately in ice-cold water, drain, squeeze out gently. Puree the rocket and oil. Using the whisk on a mixer, beat the butter, garlic powder and salt for approx. 2 mins. until light and creamy, stir in the rocket mixture.


Mix the rhubarb, sugar and water in a pan. Cover and simmer for approx. 5 mins. until almost soft. Allow the rhubarb to cool slightly.


Spread butter on one side of the bread. Arrange the rhubarb, cheese and rocket on 4 slices of bread. Place the remaining slices on top (buttered side down), press down gently. Spread a thin layer of mayonnaise on both sides of the sandwich.

cut into 8 slices

Grilled cheese sandwiches

Heat a non-stick frying pan over a medium heat. Fry the sandwiches for approx. 3 mins. on each side until golden brown.

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