Chargrilled capsicum and gouda toasted sarnies
- To prepare the capsicum, grill — turning occasionally — until the skin has blackened all over. Place in a plastic bag, until cool. Peel then thinly slice.
- Top 4 slices of the bread with the cheese, rocket and capsicum. Top with the remaining bread. Butter each sarnie on the outside.
- Pan-fry until golden on both sides and the cheese has started to melt.
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