Categories
RECIPE OF THE MONTH; THE ULTIMATE CHEESE TOASTIE
Ingredients
2 crusty white bread slices
Butter for spreading, softened
25g cheddar, very thinly sliced
25 gruyère, very thinly sliced (see tip)
25g cooking mozzarella, thinly sliced
Splash olive oil for frying
Gherkins and pickle/chutney to serve
Method
Lightly toast the bread, then cool slightly. Spread butter on both sides of each slice, then divide the cheeses between them.
Heat a splash of oil in the pan over medium heat. Add both slices of bread, cheese side up, then cover with the lid to help the cheese start to melt.
After 2 minutes, remove the lid and continue frying until the underside of the bread is golden and the cheese looks melty.
Carefully and quickly sandwich the 2 slices together so all the cheeses are in the middle, then gently press down with a spatula/fish slice and continue cooking.
Cook until the cheese has melted and the bread is deep golden – it’s best to turn the sandwich every minute or so.
Slice, then serve straight away with gherkins and pickle/chutney
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