for 4 pieces

Rocket butter

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

Rhubarb

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

Sandwiches

450 g	bread, cut into slices
150 g	Appenzeller cheese, coarsely grated
125 g	Camembert, cut into slices
30 g	rocket
3 tbsp	mayonnaise

How it's done

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.

Rhubarb

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.

Sandwiches

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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