Heat half of the oil in a large frying pan. Add the onion and garlic and cook for 4 minutes. Add the cumin and cook for another minute. Tip in the beans, paprika, tomato paste, barbecue sauce and a splash of water. Bring to a simmer and cook until the tomato has cooked through.
Lightly toast the bread, then leave it to cool slightly. Spread butter on both sides of each slice, then spread the cream cheese on one side of each slice. Top each slice with the cheddar, gruyère (reserving half of each for later) and all of the mozzarella and season.
Heat a splash of oil in a cast-iron pan over a medium heat. Add the bread, cheese-side up, then cover with a lid.
After 2 minutes, remove the lid and continue frying until the underside of the bread is golden and the cheese is mostly melted. Carefully and quickly sandwich the slices together, then gently press down with a spatula and continue cooking until the cheese has melted – it’s best to turn the sandwich every minute or so.
Slice the sandwiches in half, then spoon the bean mixture over the top and sprinkle with the rest of the cheddar and gruyère. Place the pan under the grill for a few minutes until the cheese has melted, then serve with a generous showering of parmesan.
Supported by
You will need
Olive oil 2 tbsp
Onion 1, peeled and finely chopped
Garlic cloves 2, peeled and finely chopped
Cumin seeds 1 tsp
Beans (haricot, cannellini or mixed) 400g can
Smoked paprika 2 tsp
Tomato paste 1 tbsp
Barbecue sauce a glug
Crusty brown bread 4 slices
Butter softened, for spreading
Cream cheese 2 tbsp
Cheddar 80g, grated
Gruyère 80g, grated
Mozzarella 50g, grated
Parmesan to serve
Method
Heat half of the oil in a large frying pan. Add the onion and garlic and cook for 4 minutes. Add the cumin and cook for another minute. Tip in the beans, paprika, tomato paste, barbecue sauce and a splash of water. Bring to a simmer and cook until the tomato has cooked through.
Lightly toast the bread, then leave it to cool slightly. Spread butter on both sides of each slice, then spread the cream cheese on one side of each slice. Top each slice with the cheddar, gruyère (reserving half of each for later) and all of the mozzarella and season.
Heat a splash of oil in a cast-iron pan over a medium heat. Add the bread, cheese-side up, then cover with a lid.
After 2 minutes, remove the lid and continue frying until the underside of the bread is golden and the cheese is mostly melted. Carefully and quickly sandwich the slices together, then gently press down with a spatula and continue cooking until the cheese has melted – it’s best to turn the sandwich every minute or so.
Slice the sandwiches in half, then spoon the bean mixture over the top and sprinkle with the rest of the cheddar and gruyère. Place the pan under the grill for a few minutes until the cheese has melted, then serve with a generous showering of parmesan.
Heat half of the oil in a large frying pan. Add the onion and garlic and cook for 4 minutes. Add the cumin and cook for another minute. Tip in the beans, paprika, tomato paste, barbecue sauce and a splash of water. Bring to a simmer and cook until the tomato has cooked through.
Lightly toast the bread, then leave it to cool slightly. Spread butter on both sides of each slice, then spread the cream cheese on one side of each slice. Top each slice with the cheddar, gruyère (reserving half of each for later) and all of the mozzarella and season.
Heat a splash of oil in a cast-iron pan over a medium heat. Add the bread, cheese-side up, then cover with a lid.
After 2 minutes, remove the lid and continue frying until the underside of the bread is golden and the cheese is mostly melted. Carefully and quickly sandwich the slices together, then gently press down with a spatula and continue cooking until the cheese has melted – it’s best to turn the sandwich every minute or so.
Slice the sandwiches in half, then spoon the bean mixture over the top and sprinkle with the rest of the cheddar and gruyère. Place the pan under the grill for a few minutes until the cheese has melted, then serve with a generous showering of parmesan.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
