“Chard is a very lovely thing to grill, the earthy flavours responding brilliantly to heat and smoke. You need to treat the stems and leaves almost as two separate vegetables, as the stems take considerably longer to cook,” explains grill extraordinaire, Genenvieve Taylor.

“I tend to put them on to a cold griddle, then turn on the heat so they start with a few minutes of gentle cooking as the temperature rises. Of course, if you are cooking over charcoal this isn’t practical, so start them off on a colder part of your barbecue before moving them over the direct heat once they have started to soften.”

rainbow chard, cheddar and mango chutney cheese toastie from Charred by Genevieve Taylor (Quadrille/Jason Ingram/PA
(Quadrille/Jason Ingram/PA)
rainbow chard, cheddar and mango chutney cheese toastie from Charred by Genevieve Taylor (Quadrille/Jason Ingram/PA
Print Recipe
Nutrition Facts
Rainbow chard, cheddar and mango chutney cheese toastie
Amount Per Serving
Calories 730 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 79mg26%
Sodium 1138mg49%
Potassium 237mg7%
Carbohydrates 87g29%
Fiber 3g13%
Sugar 14g16%
Protein 34g68%
Vitamin A 996IU20%
Vitamin C 10mg12%
Calcium 597mg60%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Rainbow chard, cheddar and mango chutney cheese toastie

This is a cheese sandwich, grilled to perfection.
Cook Time15 minutes
Course: Main Course
Cuisine: British
Servings: 1
Calories: 730kcal
Author: Genevieve Taylor


  • Griddle
  • Grill
  • Knife
  • Chopping board
  • Fish slice


  • A drizzle of olive oil
  • 4 stalks of rainbow chard stems and leaves separated
  • A stick of butter
  • 2 slices sourdough bread generous slices
  • 1 bird's-eye chilli finely chopped, or more to taste
  • 75 g extra mature cheddar
  • 1 tbsp mango chutney
  • salt
  • black pepper freshly ground


  • Drizzle a little oil over the stems and leaves of the chard, rubbing it in so they are evenly coated. Rest the stems on your griddle and turn on the heat so they begin to soften as it comes up to temperature, or set them on the grill, slightly away from the fire. Turn them over regularly as they cook so they caramelise all over. Once the stems are almost cooked, about 10 minutes, add the leaves to the hot grill and allow them to wilt and start to char in places.
  • Spread just a little butter on both slices of bread. Turn one slice over and layer on the grilled chard leaves. Roughly chop the stems and toss together on the chopping board with the chilli. Scatter them over the leaves and top with the Cheddar. Turn over the other slice of bread and spread the mango chutney on the unbuttered side, then invert over the sandwich and press down firmly so the buttered side is on top. Transfer to the grill carefully, using a fish slice and tongs to keep everything together, and cook for a couple of minutes each side.
  • It’s ready when the bread is nicely toasted and the cheese is melting. Slice in half and allow to cool for a minute or so before eating – the molten cheese will be burn-your-tongue hot.


Calories: 730kcal | Carbohydrates: 87g | Protein: 34g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 1138mg | Potassium: 237mg | Fiber: 3g | Sugar: 14g | Vitamin A: 996IU | Vitamin C: 10mg | Calcium: 597mg | Iron: 5mg

Charred: The complete guide to vegetarian grilling and barbecue by Genevieve Taylor, photography by Jason Ingram, is published by Quadrille.

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