Take your swiss chard and divide the white part from the green part, as well as removing the ‘strings’ from the white part.
Cook the white part in salted boiling water until very soft (10-12 minutes). Once cooked, immediately transfer to a bowl of ice water to cool down.
Cook the green part in the same water, this time just for 3-4 minutes. Again, immediately transfer to ice water once cooked.
Chop up the green part, and shape the white part into 8 rectangles of roughly the same size. This is the ‘bread’ of your sandwich.
Prepare the tetilla cheese by creating four equal slices of about 40g each (discard any rind).
Create the sandwich by layering the following:
Repeat for the other 3 sandwiches.
Then, place them in the fridge to set for at least 2 hours.
After 2 hours, prepare your flour, egg, and panko breadcrumb station.
Coat each sandwich in flour, egg, and then breadcrumbs before returning to the fridge to set for another hour.
After an hour, have a pan ready on a medium-low heat with about 2cm of rapeseed (or similar) oil. Fry each sandwich on each side until golden brown, and then transfer to an oven preheated to 180 degrees for 4-5 minutes to make sure the cheese has fully melted. (If you have a fryer, you can use this at 160 degrees until the panko breadcrumbs are golden brown).
When you bring the sandwiches out of the oven, cut diagonally and serve with a PX balsamic reduction drizzled over.
For the Parsnip Crisps
Slice the parsnips with a mandolin so they’re about 1mm thick. If you have a fryer, fry at 160 degrees. If using a pan, use about 5cm of rapeseed (or similar) oil to fry on a medium-low temperature.
Once removed from the fryer, salt and pepper to taste.
Take your swiss chard and divide the white part from the green part, as well as removing the ‘strings’ from the white part.
Cook the white part in salted boiling water until very soft (10-12 minutes). Once cooked, immediately transfer to a bowl of ice water to cool down.
Cook the green part in the same water, this time just for 3-4 minutes. Again, immediately transfer to ice water once cooked.
Chop up the green part, and shape the white part into 8 rectangles of roughly the same size. This is the ‘bread’ of your sandwich.
Prepare the tetilla cheese by creating four equal slices of about 40g each (discard any rind).
Create the sandwich by layering the following:
Repeat for the other 3 sandwiches.
Then, place them in the fridge to set for at least 2 hours.
After 2 hours, prepare your flour, egg, and panko breadcrumb station.
Coat each sandwich in flour, egg, and then breadcrumbs before returning to the fridge to set for another hour.
After an hour, have a pan ready on a medium-low heat with about 2cm of rapeseed (or similar) oil. Fry each sandwich on each side until golden brown, and then transfer to an oven preheated to 180 degrees for 4-5 minutes to make sure the cheese has fully melted. (If you have a fryer, you can use this at 160 degrees until the panko breadcrumbs are golden brown).
When you bring the sandwiches out of the oven, cut diagonally and serve with a PX balsamic reduction drizzled over.
For the Parsnip Crisps
Slice the parsnips with a mandolin so they’re about 1mm thick. If you have a fryer, fry at 160 degrees. If using a pan, use about 5cm of rapeseed (or similar) oil to fry on a medium-low temperature.
Once removed from the fryer, salt and pepper to taste.
