A cheese toastie is a delivery system and everybody knows it. Butter goes on the outside, Extra Hot goes on the inside, and the pan does the rest. The dairy takes the edge off just enough that you go back for a second bite before your mouth catches up.
12 mins. Makes 2.
Ingredients
- 4 slices Good white sourdough
- 100g Gruyère, grated
- 80g Sharp cheddar, grated
- 2 dessertspoons Plateit Extra Hot Chilli Crunch
- 40g Butter, soft
- 1 tsp Dijon mustard
Method
- Butter one side of every slice. That side faces the pan, always.
- On the dry sides, thin scrape of Dijon, then 1 dessertspoon of Plateit Extra Hot Chilli Crunch spread across two slices, oil and bits together.
- Both cheeses on, right to the corners. Close the sandwiches.
- Cold heavy pan, medium low heat, sandwiches in. Weigh them down with a second pan. Five mins a side.
- Deep gold, cheese leaking and frying at the edges. Rest 1 min, cut on the diagonal, no debate.
Do this: Start in a cold pan. The cheese melts before the bread burns, which is the entire problem with toasties solved.
