Recipe by The Pigs, Edgefield, Holt | www.thepigs.org.uk
Makes 4 slices
40g of butter
250ml of Edgefield Old Spot or a good quality stout or bitter, warmed
250g of smoked Norfolk Dapple, grated
2tsp of Colman’s mustard
Cracked black pepper
4 good slices of fresh sourdough
1 tomato, sliced
Olive oil to drizzle
In a small saucepan melt the butter, add the flour and cook out for a couple of minutes.
Stir in the warm beer gradually, until you have a thick but smooth sauce. Add the grated cheese (leaving a little aside to finish) and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce, taste and season well with black pepper and allow to cool.
Drizzle the slices of sour dough with a little olive oil and toast on one side. Place slices of tomato on the untoasted side and the spoon the cheesy mixture on top. Sprinkle with a little cheese and cook under a hot grill for a few minutes, until browned and bubbling.
Serve with a little side salad or some apple chutney and enjoy!