The toastie you make standing at the stove at 10pm, and the one you'll make again tomorrow at lunch. Two cheeses so it stretches and it tastes, Italian Chilli Crunch spread inside where it melts into the works, mayo on the outside for a crust that shatters. There is no elegant way to eat this. Good.
10 mins. Serves 2.
Ingredients
- 4 slices thick-cut white bread or sourdough
- 2 dessertspoons Plateit Italian Chilli Crunch
- 100g mozzarella, grated
- 80g sharp cheddar, grated
- 2 tbsp Kewpie mayonnaise
- 20g butter
Method
- Spread 1 dessertspoon of Plateit Italian Chilli Crunch across the inside of each sandwich.
- Pile both cheeses on, right to the edges. Close them up.
- Mayo on the outside of each slice. Yes, mayo. It browns better than butter and argues less.
- Into a pan on medium with the butter. 3 to 4 mins a side, pressing gently, until deep gold and molten inside.
- Rest one minute so the cheese doesn't take the roof of your mouth. Halve on the diagonal. Obviously.
Swap it: A few slices of leftover ham or salami inside and it's lunch with a job title.
