- 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.
About the chef Gustav Johansson
Gustav Johansson from Jävligt Gott is a cookbook author and food blogger at Sweden's biggest vegan food blog. Gustav has contributed to many amazing recipes here with Hooked.
More about Jävligt Gott
Gustav runs the Swedish food blog Jävligt Gott which contains a variety of easy vegan recipes. Check out Jävligt Gott and even sign up to Gustav's email newsletter for more information.
Cooking with hooked
Creamy Toonish Pasta
Gubbröra with Toonish
Toonish Mix with Baked Potato