Sourdough Swiss Cheese Melt and Cranberry Sauce with Port


  • 1 pieces of pre-sliced sourdough bread
  • 70g Gruyere or other Swiss-style cheese, grated
  • Mrs Bridges Cranberry Sauce with Port
  • Butter


Butter each of the two slices of bread on one side.

Spread a generous dollop of Mrs Bridges Cranberry Sauce with Port to the inside of one slice.

Heat a griddle pan to high heat.

Add the cheese and assemble the sandwhich, with the butter facing out on both sides.

Add to the pan and cook on a high heat for 1 minute on each side.

Turn heat down to medium level and toast each side evenly until cheese melts.

Serve with a leafy green salad.

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