70g roast beef, sliced
Half a red onion, sliced into rings
100g emmental cheese
100g blue cheese
100ml creme fraiche
1 handful of flat leaf parsley
1. Put your creme fraiche in a bowl and crumble in your blue cheese and parsley. Season with black pepper.
2. Preheat your griddle to a medium-high heat.
3. Cut two generous wedges of sourdough and butter on both sides of each piece. Start stacking your melt.
4. Begin by placing a piece of buttered sourdough on your griddle, followed by sliced of leftover roast beef, 2 slices of emmental cheese, a few rings of red onion and a generous dollop of the creme fraiche and blue cheese sauce. Top with the final piece of buttered sourdough and leave to melt gently for a few mins. Once it becomes sticky, flip your sandwich over to griddle the other side.