Prep time: 10 minutes Cooking time: 10 minutes Serves: 4
1 x 85g bag watercress
8 slices sourdough bread, not too thick
3 tbsp salted butter, softened
200g gruyére, sliced
200g sharp Cheddar, sliced
200g cooking chorizo
½ a red onion, finely sliced
Thickly slice the chorizo at an angle. Place a large frying pan over a high heat and add in a small splash of olive oil. Pan-fry the chorizo, turning frequently with tongs to prevent burning. After frying for a few minutes remove from the heat and drain the chorizo slices on kitchen paper.
Take your slices of bread and butter on one side. The buttered side must remain on the outside when you build your sandwiches, this will create a lovely crunchy crust.
Fill your sandwiches with the chorizo, cheese slices, red onion, and watercress, splitting the ingredients evenly between the four sandwiches.
Place a clean, dry frying pan on a medium heat. Place your sandwiches carefully into the pan and cook for around four minutes on each side, using a spatula to press down and ensure the cheese melts. Manage the heat carefully so that the outside doesn’t burn.
Remove the sandwiches from the pan and serve immediately with some more watercress on the side.