Cook Time 10 minutes
4 slices sourdough, buttered on the outside
1 handful of kalettes, blanched and finely chopped
1 tsp hot English mustard
1 tsp Worcestershire sauce
1 tbsp creme fraiche
1 large handful of grated smoked cheddar
Combine all of the filling ingredients in a mixing bowl.
Place the mixture on the non-buttered side of bread and sandwich together with another slice. Toast in a sandwich press until golden.