Cheese toastie, grilled cheese, or whatever you call it, a toasted cheese sandwich is a beautiful thing. Filling the gap as a working-from-home lunch, a quick dinner before (or after) the pub, or a guaranteed cure for the morning after, you can’t beat salty, crispy, toasty bread filled with ridiculously oozy cheese.
Jamie says:
“I’m not messing about here – this is the ultimate one and it’s going to blow your mind. But there is a particular sequence of events that needs to happen in order to achieve the No. 1 toasted cheese sarnie. And we won’t score any points for buying expensive, artisan bread here. It’s important to go for something neutral and, in my eyes, only a white bloomer will do.”
So, grab 2 slices of bread, choose your cheese and follow this step-by-step cheese toastie recipe that will always make you feel good.
Serves 1
Takes 15 minutes
Flip it onto the other side and once golden, serve, remembering to let it cool for a couple of minutes before attempting to tuck in.
HOW WILL YOU FILL YOURS?
Don’t stop at just cheese. Pretty much anything goes, so create your own filling combos and have some fun.
Check out our suggestions below using some great British cheeses just for starters:
Montgomery’s cheddar, Ogleshield and chopped spring onions. Serve with a pickle.
Mrs Kirkham’s Lancashire cheese, Wensleydale and apricot jam (or even orange marmalade). Serve with a pickle.
Keen’s Cheddar, Red Leicester and dry cured smoked ham. Serve with a baby spinach, watercress and apple salad.
Westcombe Cheddar and Gruyère, thinly sliced smoked ham and a lick of Dijon mustard. Serve with cornichons.
Coolea, Westcombe Cheddar, a tablespoon of chopped onions slow cooked in a splash of red wine vinegar and a slice of roast ham.
Keen’s Cheddar, sliced tomato, quick-pickled red onion (sliced red onion soaked in red wine vinegar, salt and a few thyme tips), sea salt & freshly ground black pepper.
FINISHING TOUCHES
The final debate is what do you want on the side? Tomato ketchup, brown sauce, a shake of Tabasco or hot sauce, mango chutney, chilli jam, or a mixture? They are all fine choices, and, dolloped onto a side plate like a painter’s palette, really come into their own.
Watch how Jamie does it: