- 240g Defrosted Toonish
- 1 tsp dijon mustard
- 1.5 tsp tabasco
- 120g Mayonnaise
- 60g chopped cucumber pickles
- 70g chopped red onion
- 60g chopped spring onion
- 20g chopped capers
- Salt and pepper to taste
- Sourdough Bread (2 slices per person)
- 4 slices of cheese, preferably cheddar or vegan cheddar
- Oil for the pan
Mix the Toonish with the mayonnaise, pickles, capers, chilli, chopped onion, spring onion and finish with salt and pepper to taste.
Put the Toonish mix on the sourdough bread, place cheese on top and then add the other slice of bread as a cover.
Fry the bread in vegetable oil in a preheated frying pan until golden and until the cheese has melted.