Six Cheese Toasty
Cook Time: ~10 Minutes
If you want “Instagrammable” cheese toasties, your best bet is to use oozy mozzarella cheese. The real secret, however, is a quality cob of sourdough bread. Instead of ooze, I optimised for flavour in my version of this classic. Six varieties of cheese from sharp cheddar to soft Swiss raclette and a side of chilli jam. Fried in butter, with a kick of chives and wholegrain mustard, this is one of the greatest cheat meals to ever exist.
Serves: 2
Time: ~10 Minutes
Information - What you require
Ingredients
• One cob of sourdough bread
• Six varieties of cheese
• Butter
• Chives
• Wholegrain mustard
• One clove of garlic
Optional Ingredients & Notes
• Cheeses: In this recipe, I opted for two varieties of sharp cheddar, Parmigiano Reggiano, gouda, Swiss raclette and comté. If you don’t want the hassle, I would suggest going for just comté, a sharp cheddar, Parmigiano Reggiano, and a softer cheese.
You can experiment with your cheeses, but the most important aspect of a strong cheese toasty is sourdough bread. So, if nothing else, make sure you have that on hand.
Equipment
• One small pan
• Cheese grater
Mise En Place - Food preparation
Slice four hearty slabs of sourdough bread. Slice garlic finely and mix with butter to form garlic butter. Grate all your cheeses. Chop chives.
Cooking Process
Nothing complex here. First, butter the outsides of your bread with regular butter and the insides with garlic butter. Using garlic on the outside tends to result in burned pieces of garlic. Then layer in a healthy amount of wholegrain mustard on the inside of your toasty. Followed by a helping of your cheese mixture and a sprinkling of chives. Bring the pan to medium heat, and gently place down your toasty. This should take 3-4 minutes on each side; the goal is a nicely browned and crispy exterior.
Remove from the pan, slice into halves, add a dash of chilli jam or some other dipping condiment and enjoy.
If you do attempt this dish, please let me know how it goes, and if you variate the recipe in any way. Also, this newsletter relies upon word of mouth, so if you feel you know someone who would enjoy this publication please share it.
Thanks for reading,
Conor