Candice Brown’s Tasty Toasties

Method

For the Chorizo & Manchego Toastie

Heat up a toastie machine or place a frying pan over a medium heat.

Lay the sourdough out and layer on a couple of slices of cheese. Roughly chop the chorizo, sun-dried tomatoes, olives and spring onions and sprinkle them over the cheese. If using potatoes instead of chorizo layer these on.

Top with the second piece of sourdough and spread over some of butter. Place butter side down in the toastie machine or in the heated pan and butter the other piece of bread.

Close the toastie machine and toast until golden and the cheese is melting or in the pan flip the toastie over when it’s golden then place into a pre warmed oven for 5 minutes.

While the toastie is finishing off heat a little oil in a pan and fry off the eggs until cooked yet the yolk is still runny.

Take the toastie out and top with the soft fried egg, a drizzle of sriracha and a sprinkle of chives.

For the Fig, Gorgonzola & Mushroom Toastie with Walnut Pesto

Slice the flatbread in half and spread on the gorgonzola. Chop the figs and layer on with walnuts, mushrooms and a drizzle of honey. Sprinkle over salt and pepper and top with other half of flatbread. Spread over some butter and stick on some sage leaves and place this side down in the toastie machine or frying pan. Butter the other side and stick on a couple of sage leaves. Close the toastie machine and toast until golden and the sage is crispy or fry until golden and then flip to the other side and then place in oven until the cheese is nice and melted.

Place all of the ingredients for the pesto except the oil and lemon juice into a food processor and blend to a fine paste. Squeeze in the lemon and then drizzle in olive oil until the pesto is thin enough to drizzle.

Remove the toastie from the oven or toastie machine and put on a plate. Slice and drizzle over the pesto to serve.