The 10-hour diet: Rarebit with gruyere and smoked chipotle

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The 10-hour diet: Rarebit with gruyere and smoked chipotle

By Jeannette Hyde

Published: | Updated:

For those of you who like your cheese spiced up, this is for you. I love forking unpasteurised sauerkraut on top of a high-tea dish like this. The cabbage contains vitamin C as well as healthy probiotic bacteria. I wrote this recipe using one of my favourite sauerkrauts – a chipotle one from the Cultured Collective – but you could use any fresh live type purchased from the fridge section of supermarkets, health food stores or online.

SERVES 1

2 slices of sourdough bread

75g Gruyère cheese, grated

1 tbsp French mustard

1 tbsp Worcestershire sauce

4 tbsp sauerkraut (any will do, smoked chipotle flavour is delicious if you can get it)

  • Lightly toast your bread.
  • Mash the cheese, mustard and Worcestershire sauce together in bowl with a fork.
  • Spread the cheese mixture on top of the toasted bread and place under the grill. Toast for about five minutes or until the cheese mixture starts to melt and blister.
  • Top with sauerkraut and enjoy!